This is a great one for cooking on the BBQ (if we ever get any sun!). However, it works just as well when cooked indoors on a griddle pan. Packed full of flavour, and bursting with goodness, this is a great dinner dish that will leave you feeling satisfied and happy. Griddling the avocado helps give the dish an extra smoky edge.
Serves 4 as a starter or 2 as a main
Ingredients
600g sweet potatoes, cut into 1cm wedges
2 chicken breasts
2 tablespoons of olive oil
1 1/2 teaspoon sweet smoked paprika
1 tablespoon of oregano
8 spring onions
1 firm ripe avocado, cut into 1cm thick slices
6 tablespoons of greek yoghurt
1 lime - zested and juiced
1 teaspoon tabasco
Third of a cucumber, cut into slices on the diagonal.
150g bag of salad (rocket/spinach/watercress or any salad leaves of your choice)
1 red chilli, finely sliced
Directions
Preheat the oven to 200 degrees C (gas mark 6).
Scatter the sweet potato wedges onto a large baking tray (don't overcrowd the tray, otherwise the wedges won't crisp up).
Drizzle over 1 tablespoon of olive oil, sprinkle the paprika and oregano and season with salt and pepper.
Toss the wedges in the oil, herbs and spices and roast for 25 minutes, turning half way through.
Meanwhile, heat a griddle pan over a medium/high heat (or a BBQ).
Place the chicken breasts on top of a sheet of cling film. Cover with another sheet of cling film and then bash the chicken breasts with a rolling pin until they are flattened and approximately 1cm thick.
Season the chicken breasts with salt and pepper and brush lightly with a little oil.
Griddle the chicken breasts for 1 or 2 mins each side.
Remove, squeeze over the remaining lime juice and allow to rest on a plate until you're ready to build the rest of the salad.
Brush the salad onions with a little oil and griddle for 3 mins until lightly charred. Set aside.
Mix the yoghurt with the lime zest and half of the lime juice. Add the tabasco and season with salt and pepper. Taste, adding a teaspoon of water if too thick. Sprinkle over the remaining smoked paprika.
Brush the avocado slices with a little oil and griddle for 1 minute on each side. Set aside and season lightly with salt and pepper.
To build the salad, scatter the leaves on a large plate.
Place the cucumber in and around the leaves. Sprinkle over a little salt.
Top with the chicken, spring onions, sweet potato wedges and avocado.
Scatter over the finely sliced red chilli.
Drizzle over the dressing and enjoy!
These ingredients also work great as a tortilla wrap filling.