8 Waitoa chicken satay kebabs
1 cup plain Greek yoghurt
1 small lebanese cucumber, peeled, seeded and finely diced
1 clove garlic, minced
1/4 cup finely chopped flat-leaf parsley
Zest and juice 1/2 lemon
1 tsp salt and freshly ground black pepper
Extra virgin olive oil, to drizzle
2 cups water
1 cup wild rice
1 cup edamame beans. frozen
2 stalks celery, thinly sliced, plus some leaves chopped
3 x 15cm spring onions, sliced
1/4 cup almonds, toasted and chopped
1/3 cup pumpkin or sunflower seeds, toasted
3 tbsp red wine vinegar
2 tbsp tamari soy sauce
1 tsp honey
1/4 cup olive oil
2 tsp toasted sesame oil
Preheat a barbeque or frying pan to medium heat, oil lightly. Cook the kebabs as per packet instructions until golden.
In a medium bowl, combine yoghurt, cucumber, garlic, parsley, lemon zest and juice. Add salt and pepper to taste. Cover and refrigerate until ready to serve, adding a drizzle of olive oil just before serving.
Combine water and rice with a pinch of salt and cook according to the packet instructions.
Combine the dressing ingredients and mix well. While the rice is still warm, add the dressing, toss to combine and set aside to cool.
Blanche the edamame beans in boiling water for 1 minute before refreshing in cold water and draining.
In a medium bowl, combine the wild rice with the drained beans, celery, spring onions, seeds and almonds.
Serve salad with yoghurt sauce, satay kebabs, warmed flatbreads or pitas. Garnish with celery leaves and lemon zest if desired.