Jalapeño Chicken Lettuce Wraps with Guacamole

Guacamole

• 3 sprigs cilantro, leaves and stems (approx. 0.5 oz)
• ¼ red onion (approx. 0.5 oz)
• 2 ripe avocados, peeled and pit removed
• 1 tomato, quartered and de-seeded (approx. 6-8 oz)
• 1 tbsp jalapeño chilies, fresh, plus extra sliced to serve (optional)
• 1 - 2 tsp freshly squeezed lime juice (approx. 1 lime), to taste
• 1 pinch salt, to taste
• 1 pinch ground black pepper, to taste

Cilantro and Jalapeño Chicken

• ¼ tsp cayenne pepper
• 1 dried chili, whole
• ½ tsp cumin seeds
• ½ tsp dried oregano
• ½ tsp paprika
• 2 garlic cloves
• ½ tsp ground cinnamon
• 24 oz chicken tenderloins
• 5 sprigs cilantro, leaves and stems
• 1 tbsp jalapeño chili, pickled, drained
• 2 oz freshly squeezed lime juice (approx. 2 limes)
• 2 oz honey
• ¼ tsp onion salt

Warm Freekeh Salad

• 9 oz freekeh
• 35 oz water
• 1 tbsp vegetable stock paste (see Tip)
• 3 - 3 ½ oz red bell pepper, de-seeded, in pieces (½-1 in.)
• 3 ½ oz macadamia nuts, halved (optional)
• ½ red onion, thinly sliced (approx. 2 oz)
• 2 sweet corn cobs, kernels only (approx. 9-9.5 oz)
  or 1 can sweet corn kernels (approx. 16 oz) , drained
• 3 sprigs cilantro, leaves only, roughly chopped
• 1 pinch onion salt, to taste
• 1 pinch ground black pepper, to taste
• 1 romaine lettuce, leaves separated, to serve
• 3 ½ oz sour cream, to serve (optional)