The 2017 Madhouse Family BBQ season has been inaugurated ! Last weekend, the weather was gorgeous so we decided to make the most of it and swap our usual Sunday roast for a barbecue. I had a clearout in the fridge and made a rainbow salad with all the odds and ends that needed using up. The kids ate it as it was and the grown-up scattered spoonfuls of it over the top of some shredded lettuce.
Brie & bean salad
1/2 tin red kidney beans
1 small tin sweetcorn
1 raw carrot, finely diced
a handful of cherry tomatoes, quartered
the end of a cucumber, diced
the end of a wedge of brie, diced
1/4 of a red pepper, finely diced
squeeze of lime juice
That was it - just throw it all in a bowl and toss around to coat in the lime juice. Can't get simpler than that !
We'd called in at our local butcher's and picked up some marinated chicken skewers - it didn't say what they were marinated in to give them their surprising green and yellow colours, and there was also a red version, presumably flavoured with paprika/chilli so we gave those ones a miss.
I thought the kids would (quite sensibly !) turn their noses up at green chicken so I made a few unseasoned skewers, alternating wedges of onion and mushroom with cubes of chicken that I sprinkled with salt and pepper and drizzled with olive oil.
Over to Madhouse Daddy for the cooking part. If you're wondering what those green and yellow skewers tasted like, well ... they were OK but we couldn't detect any herbs and spices coming through from the marinade at all, which was a shame !
Adding to this month's #KitchenClearout linky because the salad cleared out the odds and ends in the fridge.