Chilli chicken skewers

Ingredients (serves 4)

• 2 tablespoons olive oil
• 2 long red chillies, roughly chopped
• 3 garlic cloves, roughly chopped
• 600g chicken tenderloins, halved lengthways
• 250g punnet cherry tomatoes, quartered
• 240g can cannellini beans, drained, rinsed
• 3/4 cup flat-leaf parsley leaves, chopped
• 1/2 red onion, thinly sliced
• 1 tablespoon red wine vinegar
• 2 bunches asparagus, trimmed
• Olive oil cooking spray
  

  Method

  1. Soak skewers in a shallow dish of cold water for 30 minutes. Drain.

  2. Process 1 1/2 tablespoons oil, chillies and garlic in a food processor. Pour into a glass bowl. Add chicken. Cover. Refrigerate for 1 hour, if time permits. Thread onto skewers.

  3. Combine tomatoes, beans, parsley and onion. Whisk together remaining 2 teaspoons of oil, vinegar, and salt and pepper. Pour over bean mixture. Toss.

  4. Preheat a barbecue grill on high heat. Reduce heat to medium. Spray asparagus with oil. Cook for 1 to 2 minutes, turning, or until tender. Transfer to a plate. Cover. Cook skewers for 5 minutes, turning.

  5. Arrange bean salad on serving plates. Top with asparagus and skewers. Serve