Green asparagus with baby potatoes and chicken shashlik
This recipe is perfect as a midweek meal; it combines green asparagus, baby potatoes and chicken shashlik. Serve with a deliciously fresh mango and avocado salad.
Trim away the woody base (1-2 cm) of the asparagus.
Press the garlic. Place the baby potatoes on a baking tray lined with baking paper. Drizzle with 2 tbsp of olive oil and sprinkle the garlic, oregano and rosemary over the top. Season with salt and pepper.
Drizzle the green asparagus with the rest of the olive oil. Season with salt and pepper.
Slice the chicken fillet into 2 cm cubes and mix with the chicken seasoning. Slice the sweet pepper, courgette and onion into large chunks. Alternatively thread the chicken, pepper, courgette and onion onto a skewer. Repeat this to make two identical skewers.
After 15 minutes, place the green asparagus and chicken shashlik in the oven and roast until cooked.
Serve the green asparagus, baby potatoes and chicken shashlik together.
