Herbed chicken skewers with tomato relish

Look for packs of baby new potatoes, or pick out the smallest ones you can find if they are sold loose. Vine-grown tomatoes tend to have the best flavour when it comes to making the ‘no cook’ relish.

Q Serves 8 Q Prep 20 mins plus soaking Q Cook 25 mins

500g baby new potatoes

3 tbsp each chopped parsley,

mint and chives

6 tbsp olive oil

1 lemon, cut into 8 wedges, plus

2 tbsp lemon juice

500g skinless chicken breasts,

cut into 3cm chunks

1 red onion, cut into 6 wedges

1 red pepper, deseeded and cut

into 3cm chunks

FOR THE RELISH

8 ripe tomatoes, halved, deseeded

and finely chopped

2 green chillies, deseeded and

finely chopped

2 small garlic cloves, finely chopped 4 tbsp olive oil

2 tbsp white wine vinegar

1 If using wooden or bamboo skewers, soak eight in cold water for 30 mins.

Cook the potatoes in a pan of boiling salted water for 10-12 mins until just tender. Drain and leave to cool. Mix the herbs, olive oil, lemon juice and some seasoning in a large bowl and add the chicken and cooked potatoes. Mix well. Separate the layers of each onion wedge. Add the onions and peppers to the bowl and mix thoroughly.

2 To make the relish, mix the tomatoes, chillies, garlic, olive oil, vinegar and some seasoning. Spoon into a small dish. 3 Thread the chicken, potatoes, peppers and onions onto the skewers, finishing each with a lemon wedge. Barbecue directly over a medium-high heat for

5-6 mins on each side until the chicken is cooked through. Pile onto a serving platter and serve with the tomato relish. PER SERVING 230 kcals, fat 9g, saturates 2g,

carbs 16g, sugars none, fibre 2g, protein 18g, salt 0.1g