Page 97 - MAY_2017

bbq chicken &
roasted sweet pot

salad wraps

AND ALMONDS

0.10 Prepep Ser
0.10 Pr
Makes vings
0.25 Cook 24 4
0.10 Cook
INGREDIENTS
INGREDIENTS

• 8 Coles Australian RSPCA Approved Chicken Ke-
• 300g peeled sweet potato, cut into 1cm thick rounds
babs Honey Soy
• 1 teaspoon extra virgin olive oil
• 4 Simson’s Pantry wraps
• 1 garlic clove, thinly sliced
• 1/2 baby cos lettuce, coarsely shredded
• 75g trimmed kale, coarsely chopped
• 1 avocado, stoned, thinly sliced
• 2 eggs, poached
• 1/2 small red onion, thinly sliced
• 1 tablespoon natural almonds, chopped
• 1 tomato, cut into thin wedges

• 1/4 cup (20g) shaved parmesan
METHOD
• 1/3 cup (100g) whole-egg mayonnaise

1. Preheat oven to 200C/180C fan forced. Line a
baking tray with baking paper. Place potato on
METHOD
prepared tray. Lightly spray with olive oil. Roast
for 20-25 minutes or until golden and tender.
Step 1: Heat a greased chargrill or barbecue flat
plate on medium. Cook the chicken, turning
2. Meanwhile, heat oil in a large non-stick frying
occasionally, for 10 mins or until cooked through.
pan over medium-high heat. Add garlic and
Transfer to a plate and cover with foil. Set aside
cook, stirring, for 30 seconds or until aromatic.
for 5 mins to rest. Remove the chicken from the
Add kale and stir until just wilted.
skewers.
3. Divide the potato among serving plates. Top
Step 2: Divide the wraps among serving plates.
with the wilted kale mixture and poached eggs.
Top each wrap with lettuce, chicken, avocado,
tasty filling. Serve.
Sprinkle with the almonds.
onion, tomato and parmesan. Drizzle with
mayonnaise. Season. Roll up tightly to enclose the

Photo: Guy Bailey may 2017 | mychild 97