The flavours of the Chicken Italia burgers work fit together really well with the black olive tapenade and rocket salad. If you’re minimising your carb intake, serve on just the base of a bread bun and top with a slice of beef tomato finished off on the BBQ. There are some yummy black tapenades available to buy ready made if you’re pressed for time and don’t fancy making your own. The colours of this dish also reflect the Italian flavours so enjoy with a glass of prosecco in the sunshine for the perfect Italian style summer BBQ!
1 packet Heck Chicken Italia burgers
200g pitted black olives
1 tbsp capers
4 anchovy fillets
1 clove garlic minced
2 tbsp olive oil
1 tbsp grated parmesan
1 tbsp balsamic vinegar
Bread buns (1 or 2 depending on whether you’re using a whole bun to serve)
1 large beef tomato (optional)
To make the tapenade, blitz together the olives, capers, anchovies, garlic and olive oil in a food processor. This will make a decent amount, so keep in an air tight jar in the fridge.
To make the rocket salad, combine the rocket with the parmesan and balsamic vinegar and keep to one side while the burgers cook. On a BBQ, cook on both sides for 6-7 minutes and ensure the burgers are piping hot and cooked through. If you’re using beef tomato slices to top, cut slices approx. 1 cm thick and grill on the BBQ for a couple of minutes either side. To serve, place the burger on the bottom of a bread bun spread with the tapenade, then pop a generous spoonful of rocket salad on top and finish with the tomato slice. Serve with the leftover rocket salad and maybe some sweet potato wedges or a jacket potato.
Serving Size: 258g
Total Fat: 17g