1 chicken breast (approx 180g), thinly sliced at an angle
1 generous squeeze juice ½ lime
½ tsp mild chilli powder
1 garlic clove, chopped
1 tsp olive oil
2 seeded wraps
1 avocado, halved and stoned
1 roasted red capsicum from a jar, sliced
a few sprigs coriander, chopped
1. Mix the chicken with the lime juice, chillipowder and garlic.
2. Heat the oil in a non-stick frying pan then fry the chicken for a couple of mins – it will cook very quickly so keep an eye on it. Meanwhile, warm the wraps following the pack instructions or, if you have a gas hob, heat them over the flame to slightly char them. Do not let them dry out or they are difficult to roll.
3. Squash half an avocado onto each wrap, add the capsicum to the pan to warm them through then pile onto the wraps with the chicken, and sprinkle over the coriander. Roll up, cut in half and eat with your fingers.
140g zucchini, grated
3 medium eggs
85g broccoli florets, finely chopped
small pack dill, roughly chopped
3 tbsp gluten-free flour or rice flour
2 tsp coconut oil, for frying
Squeeze the zucchini between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture.
Beat the eggs in a bowl, add the broccoli, zucchini and most of the dill, and mix together. Add the flour, mix again and season.
Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan, then add 2 more spoonfuls so you have 3 fritters. Leave for 3-4 mins on a medium heat until golden brown on one side and solid enough for you to flip over, then flip over and leave to go golden on the other side. Repeat to make 3 more fritters (there is no need to add any more oil to the pan after the first batch). Scatter with the remaining dill to serve.
ITALIAN BEAN AND OLIVE SALAD
2 yellow peppers
2 red capsicum
300g green beans
300g cherry tomatoes, halved
1 tbsp small capers
2 handfuls black olives, stoned
4 tbsp olive oil
1 tbsp red wine vinegar
large bunch basil, leaves picked, large ones roughly shredded, small ones left whole
1. On the barbecue, under the grill or over a flame, blacken the peppers all over, then pop into a bowl and cover with cling film. Once cool, peel, deseed and cut into strips, keeping any juices.
2. Cook the beans in boiling salted water until crunchy but not squeaky, then drain and drop straight into iced water. To serve, toss everything together, adding the shredded basilat the last minute, and scattering with the small basil leaves to finish.