- 1 lemon
- 1 garlic clove
- A handful of rosemary
- 250g diced chicken leg
- 150g buckwheat
- A handful of basil
- 500g broad beans
- 1 courgette
- 250g cocktail vine tomatoes
- 50g rocket
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
Prep: 20 mins | Cook: 10 mins
1. Put the wooden skewers in a bowl of water to soak. Finely grate the lemon zest into a large bowl and squeeze in half the juice. Peel and grate the garlic. Finely chop the rosemary leaves. Add them to the lemon with the chicken, a good pinch of salt and pepper and 1 tbsp oil. Toss to coat and set aside to marinate for 20 mins.
2. While the chicken marinates, tip the buckwheat into a pan and pour in enough boiling water to cover the buckwheat by 1 cm. Bring to the boil, then turn the heat down to a simmer. Cover with a lid and cook for 10-15 mins till tender.
3. While the buckwheat cooks, tear the basil leaves into a large bowl. Squeeze over the remaining lemon juice and stir in 1 tbsp olive oil. Set aside.
4. Pod the broad beans (see our tip about double podding them). Add them to the basil. Drain the buckwheat and stir that in with a good pinch of salt and pepper.
5. Heat your grill to high. Use a veg peeler to peel ribbons off the courgette. Roll each ribbon up and thread them onto skewers with the chicken and tomatoes.
6. Arrange the skewers on a baking tray and grill for 4-5 mins on each side, till golden and cooked through. Serve the skewers with the rocket and the buckwheat salad.
Broad beans have two layers of protection: their green pods and their grey skins. You can leave the beans in their grey skins (they're edible), or double pod them for softer, greener beans. To remove the skins, drop the podded beans into a pan of boiling water and simmer for 2 mins. Drain, rinse under cold water, then pinch the loose grey skins and squeeze the beans out of them.