3 great takes on SPRING EATS

RELAX AND ENJOY SOME DOWNTIME WITH THESE WEEKEND FAVOURITES!

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Barbecued Chicken and Broccolini with Olive Dressing

SERVES 4

PREP & COOK 30 MINS

800g chicken thigh fillets, trimmed

2 tbsp olive oil

1 tbsp Portuguese Chicken Spice Blend

2 bunches broccolini, trimmed

2 green spring onions, chopped

½ cup chopped fresh parsley leaves

OLIVE DRESSING

⅓ cup red wine vinegar

¼ cup extra virgin olive oil

1 tbsp Dijon mustard

2 tsp honey

⅔ cup pitted Sicilian olives, drained, chopped

1 DRESSING Place vinegar, oil, mustard and honey in a jug. Season with salt and pepper. Whisk to combine. Stir in olives. Set aside.

2 Place chicken, half the oil and half the spice blend in a large bowl. Toss to coat.

3 Place broccolini on a tray. Drizzle over remaining oil and sprinkle over remaining spice blend. Toss well.

4 Heat a large barbecue grill plate over a medium heat. Add chicken. Cook for about 5 mins on each side, or until cooked through.

5 Meanwhile, add broccolini to same grill plate. Cook, turning, for about 3 mins, or until just tender.

6 Serve chicken and broccolini with dressing. Scatter over combined onions and parsley.