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Ingredients
Guacamole
- 3 sprigs fresh coriander (leaves and stems)
- ¼ red onion (approx. 10-15 g)
- 2 avocados flesh only
- 1 tomato cut into quarters and deseeded
- 1 tbsp canned jalapeño chillies drained (optional)
- 1 - 2 tsp lime juice (approx. 1 lime), to taste
- 1 pinch sea salt to taste
- 1 pinch ground black pepper to taste
Coriander and jalapeño chicken
- ¼ tsp cayenne pepper
- 1 dried chilli (whole)
- ½ tsp cumin seeds
- ½ tsp dried oregano
- ½ tsp sweet paprika
- 1 tsp granulated garlic
- ½ tsp ground cinnamon
- 500 g chicken tenderloins
- 5 sprigs fresh coriander (leaves and stems)
- 1 tbsp canned jalapeño chillies drained, plus extra sliced to serve
- 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 capsicum deseeded and cut into pieces (1-2 cm)
- 100 g macadamia nuts cut into halves (optional)
- ½ red onion thinly sliced
- 400 g canned sweet corn kernels or 2 sweet corn cobs, kernels only
- 3 sprigs fresh coriander leaves only, roughly chopped
- 1 pinch onion salt to taste
- 1 pinch ground black pepper to taste
- 1 baby cos lettuce leaves separated, to serve
- 100 g sour cream to serve (optional)
- Nutrition
- per 1 portion
- Calories
- 1061.3 kcal / 4457.3 kJ
- Protein
- 42.7 g
- Fat
- 60 g
- Carbohydrates
- 83.4 g
- Fiber
- 12.1 g
- Saturated fat
- 15.7 g
- Sodium
- 1541.2 mg
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