BBQ Chicken and Broadbeans

Mixed herb pesto BBQ chicken, tomato and parsley couscous and crunchy broadbean salad

Spring is great for fresh ingredients from the garden, I harvested the broadbeans last week and froze a huge packet for use over summer. Mix and blend any herbs you want together, add pinenuts, salt and garlic, remove backbone from and marinade an organic chicken in this pesto for at least 30mins, BBQ for about 25mins. After soaking the couscous in hot water as directed on packet add freshly sliced tomatoes and parsley (I also added some truffle oil). For the broad bean salad, blanch broadbeans (no salt in water), skin them, and mix with lemon, mint and oil. Make a crunchy topping of fried onions and breadcrumbs, serve the broadbeans with organic yogurt topped with the breadcrumb mixture.

Check out the great T-shirt my friend B bought for me when he was on an architectural tour of Japan. Thanks B, you rock.