If you think about El Fresco dining this is one of the first dishes that comes to mind and is uses seasonal affordable ingredients that can be prepped and made in advance. This will help you to feed a large crowd without sacrificing any taste or flavour. You can make this dish as extravagant as you want and add fresh herbs from your garden and even some grilled artichokes.
Make it your own. This dish is really easy to prepare and can be made in advance and grilled as soon as the coals are ready. The recipe can easily be doubled up for large crowds and leftovers can be deboned and turned into a fantastic summery, lemony chicken salad the next day.
Ingredients 75 ml of lemon olive oil 1 large chopped red onion juice and rind of 1 lemon A large tablespoon of wholegrain mustard Handful of chopped fresh herbs like Italian parsley and some fresh oregano 2 Chopped small Israeli cucumbers or 1/2 of a deseeded large cucumber 1 cup of sliced green olives 200 g of feta Lemony Greek Roasted Chicken 1. 1,5 – 2 kg chicken braai pack 2 medium sized onions chopped 50 ml of lemon olive oil 6 cloves of grated garlic 500 ml of Chardonnay Juice and rind of 4 lemons 2 Bay leaves Greek lemon and herb seasoning Method Courgette orzo pasta salad Lemony Greek roasted chicken.