22 Street Lane Nursery - Dish of the Month

August 2026 Dish of the Month Recipe

Lightly Spiced Peri Peri BBQ Chicken with Superfood Salad

Ingredients: • Selection of cooked grains of your choice • Koko dairy-free coconut yoghurt • 1 pomegranate, deseeded • 1 bag of wild rocket • 1 corn on the cob • Half a cucumber • Peri peri seasoning, half a spoon depending on how spicy you like it • Balsamic vinaigrette (homemade or shop-bought)

• 1 small jar of gherkins • 1 spoon of maple syrup • 5 sprigs of mint • 1 lime

*Marinate the chicken overnight to maximise the flavour

Method: 1. Start by lighting your barbecue or, if you’re using an oven, preheat it.

2. To make the tzatziki, mix the maple syrup and coconut yoghurt together, then add some sliced mint leaves, salt and pepper, and the zest and juice of a lime. Set this aside in the fridge for later serving. 3. Cook your chosen grains; we find that this dish works well with buckwheat, large cous cous and brown rice. 4. Once your cooked grains have cooled, mix them with the rocket, pomegranate and finely diced gherkins and cucumber. Then dress it with the balsamic dressing. 5. Grill the chicken on a high barbecue heat, such as, 250-300C; Making sure it has reached an internal temperature of above 75C. Lightly char the corn on the BBQ and assemble the salad with the mint dressing.