Sophie Wyburd served up tasty burnt lime and honey chicken kebabs, potato salad and beetroot on Saturday Kitchen.<\/p>\n
The ingredients for the kebabs are: 1 tbsp vegetable oil, 3 limes, 2 sliced into thin rounds, 100g honey, 3 tbsp tamari, 6 tbsp hot sauce, 6 tbsp olive oil, 800g chicken thigh fillets, skin removed and cut into medium-sized chunks (about 4cm), 1 red onion, thinly sliced, 4 garlic cloves, thinly sliced, 1 tsp sweet smoked paprika, 2 \u00d7 400g tins black beans, drained and rinsed, \u00bd small bunch fresh coriander, salt and freshly ground black pepper.<\/p>\n
For the potato salad: 750g baby potatoes, halved, small bunch fresh mint, leaves picked and roughly chopped, 2 small bunches fresh parsley, roughly chopped, 60g capers, roughly chopped, plus 3 tbsp brine from the jar, 50g cornichons, roughly chopped, 4 pickled guindilla chillies, roughly chopped, 1 lemon, juice only, 1 tbsp Dijon mustard, 12 tbsp olive oil, 4 spring onions, finely sliced, 200g fine green beans, salt and freshly ground black pepper.<\/p>\n
For the salad: 300g raw candy beetroots, or regular beetroot, peeled and finely sliced on a mandoline, 2 limes, juice only, 5 tbsp rapeseed oil, 250g cooked beetroot, chopped, 1 shallot, finely sliced, 4 garlic cloves, finely sliced, 1 red chilli, finely sliced, 1 tsp cumin seeds, \u00bd tsp black mustard seeds, bunch fresh curry leaves, 2 tbsp rice wine vinegar, \u00bc tsp caster sugar, 1 burrata, salt and freshly ground black pepper.<\/p>\n