chicken skewers with fennel and rocket salad
INGREDIENTS
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2 tablespoons finely grated lemon zest
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⅓ cup (80ml) lemon juice
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¼ cup (60ml) olive oil
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1 tablespoon honey
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sea salt and cracked black pepper
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2 cloves garlic, crushed
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1 cup flat-leaf parsley leaves, roughly chopped
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1 cup dill sprigs, roughly chopped
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800g chicken thigh fillets, chopped
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440g bulbs baby fennel, thinly sliced
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100g rocket (arugula) leaves
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1 cup mint leaves
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1 cup basil leaves
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1 cup flat-leaf parsley leaves, extra
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lemon wedges, to serve
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