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Ingredients
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)
- Nutrition
- per 1 portion
- Calories
- 4036 kJ / 964.6 kcal
- Protein
- 38.5 g
- Carbohydrates
- 114.6 g
- Fat
- 44.6 g
- Saturated fat
- 8.1 g
- Fiber
- 22.1 g
- Sodium
- 937.4 mg
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