First job, fire up the BBQ! Then make the pesto butter by simply mixing the softened butter with the pesto until evenly combined, season well with a grind of black pepper then set aside (this can be made in advance).
Slice the tomatoes into wedges, chunks or lovely thick rounds. Stick them in a bowl and toss with the olives and the red onion. Add a big heaped teaspoon of the pesto, a drizzle of red wine vinegar and a good glug of olive oil. Tear in the basil leaves, give it a gentle mix and set aside.
Slice the focaccia into thick strips, drizzle with olive oil, grill the focaccia pieces on the BBQ (find an area on the BBQ that isn’t completely raging). Toast the focaccia on both sides until nicely charred, then set aside.
To cook the (award winning) Meatless Farm Plant-Based Chicken Breasts, open the pack and drizzle the breasts with a little oil (don’t forget to recycle the packaging). Then stick them on the BBQ over a medium heat. Turn them after a few minutes and repeat until they’re nicely coloured and piping hot in the middle. If they are getting too dark too quickly then just move the breasts to a cooler part of the BBQ. They should take roughly 12 minutes but this will depend on how hot your BBQ is! When the chicken is looking nicely coloured you can brush them with some of the Mr Organics pesto butter, do this on all sides then remove the chicken from the BBQ.
Slice each breast into 6, and brush with plenty more of the pesto butter. Now you’re ready to assemble. Season the tomato salad with a good pinch of sea salt (Cornish Sea Salt is our go to). Add the baby leaf salad and mix gently. Pile the salad into bowls, tear in the toasted focaccia, top with the pesto butter chicken, sprinkle over any remaining basil leaves.
You’re now ready to feast and declare yourself The Ultimate Plant-Based BBQ Champion!
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!