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Ingredients
Guacamole
- 3 sprigs fresh coriander
- ¼ red onion (approx. 10-15 g)
- 2 avocados
- 1 tomato, deseeded and quartered
- 1 pickled jalapeño chilli, drained (optional)
- 1 - 2 tsp lime juice (approx. 1 lime), to taste
- 1 pinch fine sea salt, to taste
- 1 pinch ground black pepper, to taste
Coriander and Jalapeño Chicken
- ¼ tsp cayenne pepper
- 1 chilli powder
- ½ tsp cumin seeds
- ½ tsp dried oregano
- ½ tsp sweet paprika
- 1 tsp garlic, granulated
- ½ tsp ground cinnamon
- 500 g chicken fillets
- 5 sprigs fresh coriander
- 1 pickled jalapeño chilli, drained
- 40 g lime juice (approx. 2 limes)
- 50 g honey
- ¼ tsp onion salt
Warm Freekeh Salad
- 250 g freekeh
- 1000 g water
- 1 Tbsp vegetable stock paste (see tips)
- 80 - 100 g red peppers, deseeded and cut in pieces
- 100 g macadamia nuts halved (optional)
- ½ red onion, thinly sliced
-
2
sweetcorn cobs, kernels only
or 400 g sweetcorn, tinned, drained - 3 sprigs fresh coriander, leaves only, roughly chopped
- 1 pinch onion salt, to taste
- 1 pinch ground black pepper, to taste
- pickled jalapeño chillies, drained, sliced to serve
- 1 cos lettuce, leaves separated, to serve
- 100 g sour cream, to serve (optional)
- Nutrition
- per 1 portion
- Calories
- 4457 kJ / 1061 kcal
- Protein
- 42.7 g
- Carbohydrates
- 83.4 g
- Fat
- 60 g
- Fibre
- 12.1 g
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