Frango churrasco (Grilled lemon & garlic chicken)
Light up the grill and throw on this Brazilian-inspired barbecued chicken with a piri-piri, paprika and coriander marinade
Hearts of palm salad with lime & honey dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 100g green beantrimmed and cut into 2.5cm lengths
- 1 lemonhalved
- 1 small red onionthinly sliced into half moons
- 2 avocadosstoned, peeled and chopped
- 150g pack cherry tomatohalved
- 2 x 410g cans palm heartsliced into 1cm slices, see tip, below
- 5 black oliveshalved
For the dressing
- 1 tbsp white wine vinegar
- juice 2 limes
- 3 tbsp extra virgin olive oil
- 1 tbsp clear honey
- 1 tbsp chopped coriander
Nutrition: per serving
- kcal284
- fat24g
- saturates4g
- carbs11g
- sugars7g
- fibre8g
- protein5g
- salt1.3g
Method
step 1
Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
step 2
Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
step 3
Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.
