Avocado Recovery Plate

Serving

2 people

Ingredients

2 chicken breast fillets
2 tsp paprika
Salt and pepper
Avocado oil

Corn Cakes:
450g sweet potato (peeled and grated)
100g plain flour
85g sweetcorn kernels (frozen or canned)
Chives (chopped)
1 medium egg
1 tsp chilli flakes
Avocado oil for frying

Dressing:
1 small avocado
120g Greek yoghurt
1 tbsp lemon/lime juice
1 spring onion (chopped)
Pinch mustard powder
Splash of milk

Salsa:
200g pineapple (cut into small chunks)
½ avocado (diced)
1 kiwi (diced)
2 spring onions (chopped)
½ small red chilli(chopped)
Fresh coriander leaves
1 tbsp lemon/lime juice

Salad:
Mixed leaves
Cucumber
½ Avocado
Radishes
Fresh herbs

Equipment

Food Processor or box grater
Hand blender

Put the paprika and seasoning in a bowl, massage a little avocado oil onto the chicken breasts and evenly coat them in the spice mix. Place on an oiled baking tray and bake in the oven at 180C/160C fan for 18-20 minutes. When cooked, leave to cool, then slice ready to serve.
Once you’ve grated your sweet potato squeeze out any excess liquid, place in a bowl and season generously. Add the flour, sweetcorn, chives, egg and chilli flakes and combine well. The mixture should start to bind, if not add another tablespoon of flour. Shape into 8 corn cakes.
Heat some avocado oil in a pan and fry your cakes in batches – the cakes will need about 3-4 minutes on each side. If you intend to eat straight away, keep the cakes warm in a low-temperature oven, alternatively reheat in a pan or enjoy them cold.
To make the dressing, scoop the avocado into the bowl of a hand blender, add the yogurt, lemon or lime juice, spring onion and a generous pinch of mustard powder – blitz to a creamy consistency – add a splash of milk if necessary.
Combine the salsa ingredients, mixing well.
Serve the chicken and corn cakes with a mixed salad, salsa and a generous serving of avocado dressing.

Avocado Recovery Plate

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