Jalapeño chicken lettuce wraps

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)