Tropical porridge

BBQ pulled chicken burger

Avocado toast with scrambled eggs and smoked salmon

schedule 30 min
Medium
local_dining 2
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Ingredients

Burger bun - 2

Chicken - 300 g

Plant yoghurt - 40 g

Tomatoes - 100 g

Pickled gherkins- 60 g

Salad leaves - 20 g

Onion - 40 g

Potatoes - 300 g

Avocado oil - 1 Tbsp

Black pepper

Salt


For the sauce:

Tomato passata -1 cup

Coconut sugar - ¼ cup

molasses - ¼ cup

cider vinegar - ¼ cup

mustard - 1 Tbsp

smoked paprika - 1 Tbsp

smoked whiskey - 1 Tbsp

onion powder - 1 tsp

Nutritional info


kcal

Fat2g

Carbs16g

Protein10g

*values per 100 g

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Instructions

Preheat the oven to 200°C.

Peel, wash and cut the potatoes in long strips. Put them in a baking tray, season with avocado oil, salt and black pepper and bake until the edges start to darken (about 25 minutes).
Potatoes – 300 g, avocado oil – 1 Tbsp, black pepper, salt

Cut the chicken breast into big chunks and boil them for about 10 minutes.
Chicken breasts – 300 g

Meanwhile mix all ingredients for the sauce in a saucepan and bring to the boil. Then simmer for 10 minutes.
Tomato passata – 1 cup, coconut sugar – 1/4 cup, molasses – 1/4 cup, cider vinegar – 1/4 cup, mustard – 1 Tbsp, smoked paprika – 1 Tbsp, smoked whiskey – 1 Tbsp, onion powder – 1 tsp

While cooking the chicken and the sauce, slice the tomatoes, pickled gherkins and the onion.
Tomatoes – 100 g, pickled gherkins – 60 g, onion – 40 g

Remove from the heat and dry the chicken. The easiest way to pull it is using two forks.

Then add the pulled chicken to the saucepan with the bbq sauce, mix and leave aside.

Halve the burger buns and toast them.
Burger buns – 2

Spread a bit of yoghurt on the bottom halves, add all the vegetables, top with the pulled chicken and serve with the baked potatoes.
Plant yoghurt – 40 g,

Enjoy!

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