Ingredients
- 1 corn cob
- 50 grams broccoli florets (8 florets specified)
- 2.5 ml coconut oil, extra virgin cold pressed specified (1/2 teaspoon)
- 100 grams haloumi (cut into 5cm strips)
- 200 grams boneless skinless chicken thighs (fillets, free range and diced)
- 2 zucchinis, spiralised
- 2 carrots, spiralised
- 250 grams cherry tomatoes (quartered)
- 1 cos lettuce, roughly chopped
- 100 grams avocado, roughly mashed (1/2 an avocado specified)
- 2 tablespoons coriander, roughly chopped (cilantro in USA)
- 1 lime, halved
- Sea salt, to taste
- Pepper, to taste
- 1 tablespoon olive oil (extra virgin)
How to Make
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Step 1: Bring a small saucepan of water tot he boil and place corn and broccoli in a colander or steamer basket, cover with a lid and steam for 4 to 5 minutes and then remove from the colander or steamer basket and set aside.
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Step 2: Once cooled remove corn kernels from the cos lettuce.
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Step 3: Heat a frying pan over medium heat and melt the coconut oil and fry the haloumi for 2 minutes on each side, or until golden and set aside.
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Step 4: Add the chicken to the pan and saute form 4 to 5 minutes or until golden.
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Step 5: Take to bowls and place the chicken in the middle of each bowl and then place the remaining ingredients in the bowl in segments - zucchini and carrot noodles, corn kernels, broccoli, cherry tomatoes, lettuce, haloumi and mash avocado.
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Step 6: Top with coriander/cilantro and a squeeze of lime and season well with salt and pepper and drizzle with olive oil.
We hope you enjoy this recipe!
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