Scotch Beef skewers with protein salad

Barbecue season is upon us and this dish from Make It Scotch – makeitscotch.com – is ideal to bung on the grill on a warm midweek night.

Ingredients

(SERVES 4)

For the skewers:

z 4 x 227g Scotch Beef PGI sirloin steaks, fat trimmed and cut into 1 inch cubes.

z 2 red onions, cut into 1 inch pieces

z 1 red pepper cut into 1 inch pieces

z 2 tbsp rapeseed oil

z 2 garlic cloves, grated to a paste

z 1 tbsp smoked paprika

z 20ml lemon juice

z Salt and pepper, pinch

For the salad:

z 200g kale, stems removed and ripped

z 1 can of chickpeas, drained

z 1 tbsp rapeseed oil

z 300g broccoli, cut into small florets

z 200g precooked quinoa

z 50g mixed seeds – sunflower, pumpkin

z 30g pomegranate seeds

z 15g fresh parsley, chopped

z 150g baby spinach leaves, washed and dried

METHOD

1. Soak eight wooden skewers in water to avoid burning on the grill.

2. Mix the steak, onions and peppers in a bowl with rapeseed oil, garlic, smoked paprika and lemon juice.

3. Season with salt and pepper, marinate for 30 minutes.

4. Thread a cube of meat on to each skewer, then onion and then red pepper. Repeat to fill the skewer. Repeat to make eight skewers.

5. Drizzle the chickpeas and kale with oil, season with salt and pepper then roast at 180C/160 Fan/350F/ Gas Mark 4 for six minutes until crisp.

6. Cook the broccoli in boiling salted water for two minutes, then remove and place in cold water.

7. Mix all the salad ingredients in a bowl and drizzle with rapeseed oil.

8. Place each skewer on a hot barbecue for eight minutes, turning halfway.

9. Remove and cover with foil to rest for 10-15 minutes before serving with the salad.

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Created with just five ingredients, these protein brownies are set to satisfy your chocolate cravings, serving as many as eight people.

Pure Whey Protein™ is combined with smooth peanut butter, organic cacao powder, dark chocolate chips and ripe bananas, giving you a brownie that packs a protein punch while retaining a soft, velvety core.

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Ingredients (SERVES 8)

z 400g (4 medium) ripe bananas z 200g Bulk™ Smooth Peanut Butter

z 2 scoops Bulk™ Vanilla Vegan Protein Powder

z 40g Bulk™ Cacao Powder

z 50g dark chocolate chips

METHOD

1. Preheat the oven to 180C/ 160 Fan/350F/Gas Mark 4.

2. Mash the bananas and mix in the peanut butter.

3. Mix in the protein powder and the cacao powder. Transfer into a lined baking and scatter chocolate chips.

4. Bake for 20 minutes and leave to cool before slicing.