06 Jul Chicken skilpadjies on the braai with grilled vegetables and sun-dried tomato pesto




Ingredients
- 2 packets Deli-Co Chicken Skilpadjies
- Willow Creek basil flavoured olive oil
- 350 grams Tender Stem Broccoli blanched
- 350 grams green beans blanched
- 2 Small green cabbages, cut in half
- 8 Baby aubergines, cut in half
- 1 medium sized Butternut peeled and cut into 8 wedges
- 2 Lemons, cut in half
- 100 grams Sun-dried tomatoes, soaked in boiling water
- 30 grams Pine nuts
- 20 grams Grated parmesan cheese
- Willow Creek basil flavoured olive oil to blend
- 1 garlic clove, peeled and grated
- Salt and pepper to taste
Instructions
- Place the soaked sun-dried tomatoes, nuts, parmesan cheese and garlic in a blender and blend with some basil flavoured oil until it forms a paste. Season to taste and keep aside.
- Toss all the vegetables and lemon halves in the basil flavoured oil and braai with the skilpadjies until charred and cooked.
- Serve the skilpadjies, vegetables and lemons with the pesto on a large platter.