Korean BBQ-style ribs & radish slaw
Partnered content with Morrisons
Liven up BBQ ribs with sweet, spicy Korean flavours and use the oven for ease. If the sun is out, finish them on the barbecue and serve with a crunchy radish slaw
Chicken & avocado quinoa salad with green goddess buttermilk dressing
Serves 4 - 6
Easy
Prep:
Cook:
plus marinating
Big salads are an easy win for a summer lunch or barbecue side, and our green goddess dressing takes the flavours up a notch
Skip to ingredients
- 600g Morrisons chicken breast filletsif thick cut them in half horizontally
- vegetable oilfor barbecuing or griddling
- 400g cooked quinoa
- 1 round lettuceleaves seperated
- 2 celery sticksfinely chopped
- ½ cucumberfinely chopped
- 2 ripe avocadospitted, peeled and sliced
- punnet of salad cresssnipped
For the dressing
- 15g dillroughly chopped
- 15g parsleyroughly chopped
- 15g chivesroughly chopped
- 15g tarragonleaves picked
- 120g mayonnaise
- 2 tbsp extra virgin olive oil
- 1 large lemonjuiced
- 250ml buttermilk
- 1 large garlic clovecrushed
- 3 anchovies in oildrained and roughly chopped
Nutrition: per serving
- kcal799
- fat54g
- saturates8g
- carbs27g
- sugars7glow
- fibre9g
- protein42ghigh
- salt0.74glow
Method
step 1
Start by making the dressing. Put all the ingredients in a blender and blitz until smooth, green and only little flecks of herbs remain. Season to taste. If you have time for marinating, pour 100ml of the dressing into a container and add the Morrisons chicken breast fillets. Toss well to combine and set aside in the fridge. Will keep chilled for up to three days.
step 2
Heat a BBQ until the flames have subsided but the coals are white hot, or set a griddle pan over high heat. Brush a bit of oil over the grates of the BBQ or griddle pan and add the chicken. Cook for 4-5 mins each side or until cooked through, then transfer to a chopping board and set aside to rest for 5 mins before slicing.
step 3
Mix half of the dressing into the cooked quinoa along with the lettuce, celery and cucumber. Toss well and arrange on a platter, dotting the avocado slices, chicken and remaining dressing over the top. Scatter over the snipped cress to serve.
