SUCCULENT BITES

Juicy, tender and full of flavour, meat from the grill or barbecue is partnered with tangy accompaniments on a skewer

Chicken & bacon with a honey dressing

Serves 4

4 chicken breasts 8 bacon rashers, halved 16 sage leaves 1 lemon 1 garlic clove, peeled and finely chopped 8 tbsp olive oil 2 tbsp pine nuts 75g rocket 60g sun-dried tomatoes, sliced 1 red onion, sliced into rings ½ cantaloupe melon, peeled, deseeded and cubed 200g cherry tomatoes, halved 1 tbsp balsamic vinegar 1 tsp clear honey 2 tbsp each chopped fresh basil and flat-leaf parsley salt and pepper 8 metal skewers

Slice the chicken breasts into two lengthways so there are 8 thin, flat pieces of chicken. Cut each piece in half horizontally. Place a bacon rasher half and a sage leaf within one piece of chicken, then fold the chicken piece over and thread it onto a metal skewer. Repeat with the remaining chicken, bacon and sage leaves, putting 2 chicken ‘sandwiches’ on each skewer. Place the skewers in a shallow bowl, then halve the lemon and squeeze over the juice of one half. Slice the remaining lemon half and set the slices aside. Sprinkle the garlic over the skewers, then drizzle with half the olive oil.

Heat a frying pan to very hot, then dry fry the pine nuts for 1-2 mins until golden. Transfer to a plate and set aside. Divide the rocket, sun-dried tomatoes, onion, melon, cherry tomatoes, pine nuts and lemon slices between four serving plates.

Preheat the grill or a griddle pan to hot, then grill or griddle the skewers for 10-12 mins on each side until the chicken is cooked through completely. Top the salads with the skewers.

In a small pot, whisk together the vinegar and honey with the remaining olive oil, then season.

Drizzle the mixture over the skewers and salads, and sprinkle over the basil and parsley, and serve.