FOR THE PISTOU
- 2 garlic cloves, peeled
- 50g basil, roughly chopped
- 1 tbsp olive oil
- 1 medium-ripe tomato, roughly chopped
FOR THE SKEWERS AND BROTH
- 2 small chicken breasts, roughly 250g
- 75ml buttermilk
- Wooden skewers, soaked in cold water
- 1 banana shallot, finely diced
- 2 garlic cloves, finely chopped
- 3 sun-dried tomatoes, roughly chopped
- 1⁄2 tbsp olive oil
- 1 tbsp tomato puree
- 1 litre vegetable stock
- 150g baby courgettes, sliced
- 75g asparagus, diced
- 75g French beans, trimmed and cut into 1cm lengths
- 75g sugar-snap peas, cut into 3
1 First make the pistou. Pound the garlic and a pinch of salt in a pestle and mortar until smooth.
2 Add the basil and grind until almost smooth. Add the olive oil, then the tomato, and pound everything to a rough paste (or use a mini hand-held blender for this). Season to taste.
3 Place the chicken breasts between two pieces of clingfilm and, using a rolling pin, bash until they are nice and thin.
4 When ready, slice each breast into four strips lengthwise.
5 Mix half of the pistou with the buttermilk, add the chicken and marinate for a minimum of 30 minutes, or overnight if possible. When ready, thread the chicken on to the soaked skewers and set aside.
6 In a medium saucepan, sauté the shallot, garlic and sun-dried tomatoes in the oil and one tbsp of water until softened.
7 Add the tomato puree and stock, bring to the boil and simmer for 10 minutes.
8 Meanwhile, place a griddle pan over a high heat and cook the chicken skewers for three to four minutes on each side.
9 Add the vegetables to the broth and simmer for three to four minutes. Season to taste. Serve with the skewers sitting along the rim of the bowl and the remaining pistou to stir through.