Chicken kebabs with peanut sauce and ancient grain salad

Serves 6

• 1 kg chicken drumsticks, without skin and bone.
• 15 ml (1 tbsp) honey
• 7.5 ml (1½ t) paprika
• 45 ml (2 tbsp) olive oil
• salt and pepper
• 1 green chili, finely chopped
• 75 g peanuts, lightly toasted
• 30 ml (1 tbsp) sweet chili sauce
• 250 ml (1 c) coconut cream
• 60 ml (¼ c) soy sauce
• 30 ml (2 tbsp) peanut butter
• 10 ml (2 tsp) hemp seed

1 Place the chicken drumsticks in a medium mixing bowl, season with salt and pepper, add the honey, pepper and 30 ml of olive oil and rest aside for 30 minutes.

2 Mix the remaining 15 ml olive oil and chili in a small bowl.

3 Heat the peanut, sweet chili sauce, coconut cream, soy sauce, peanut butter and hemp seed in a saucepan over medium heat until boiling. Remove from heat and set aside.

4 Thread the chicken on 6 kebab skewers and cook in a griddle pan over high heat for 10 minutes or until golden brown.

5 Coat the chicken with green chili oil and fry for 2 minutes on each side or until done.

6 Serve the chicken kebabs with peanut sauce with ancient grain salad.

Ancient grain salad

Serves 6-8

This salad is super nutritious! We bought butternut noodles and added it to the salad.

• 500 g butternut, cubed
• 2 yellow peppers, halved and seeded
• 30 ml (2 tbsp) olive oil
• salt and pepper
• 250 g baby carrots
• 2 maize kernels cut from the cob
• 100 g freekeh (cereal food made from green durum wheat, cook it for 40-45 min in 3 cups salted water)
• 100 g bulgur (let the bulgur soak for 30 min in 1 cup salted boiling water)
• 100 g pearl spelt (also known as dinkel wheat, or hulled wheat, is a species of wheat cultivated since 5000 BC). Cook for 40-45 min in 3 cups salted water
• 100 g quinoa (cook for 15-20 min in 1 cup salted water)
• 5 spring onions, finely sliced
• hand full of basil
• hand full of mint
• hand full of coriander
• 1 red onion, finely chopped

Salad dressing

• 60 ml (¼ c) white wine vinegar
• 30 ml (2 tbsp) wholegrain mustard
• 5 ml (1 t) honey
• 3 cloves garlic, chopped
• 250 ml (1 c) olive oil

Mix all ingredients and season with salt and black pepper

Preheat the oven to 200 ° C.

1 Put the butternut and yellow peppers in a baking dish, sprinkle 15 ml olive oil and season with salt and black pepper.

2 Bake for 20 minutes.

3 Put the baby carrots and corn kernels in the remaining olive oil and bake for another 15-20 minutes.

4 Combine the roasted vegetables, freekeh, bulgur, pearl spelt, quinoa, chives, basil, mint, cilantro and onion in a large bowl.