Chicken skewers with broad bean hummus

You can swap chickpeas for broad beans to make the hummus, if you prefer. The skewers can also be barbecued if the sun is shining

Ingredients

• 1 tbsp olive or rapeseed oil
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 2 tsp lemon juice
• 1 garlic clove, finely grated
• 4 skinless chicken breast fillets (about 650g), cubed
• 640 g frozen baby broad beans
• 2 garlic cloves
• 2 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 2 red onions, chopped
• 1 tbsp lemon juice
• 4 vine tomatoes, sliced
• 200 g cucumber, halved and sliced

Steps

1. Mix the oil, oregano, paprika, lemon juice and garlic in a bowl with some black pepper and a pinch of salt, then add the chicken and toss well. Thread the chicken onto four metal skewers and set aside. For the salad, mix the onions and lemon juice in a bowl and set aside.
2. To make the hummus, boil the broad beans in 300ml water for 5 mins, then scoop out of the pan, reserving the water. Tip the beans into a bowl with the rest of the ingredients, and blitz using a hand blender with up to 150ml of the cooking water until smooth.
3. Heat the grill to high and cook the chicken skewers for 4-5 mins on each side, or until cooked through. Meanwhile, finish preparing the salad. Toss the tomatoes and sliced cucumber with the lemon-soaked onions. Serve halve the hummus with two skewers of chicken and half the salad. The remainder will keep in the fridge for up to two days.