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  • New Zealand Woman’s Weekly

    Fab festive FEAST

    Nov 28, 2021 7 minutes

    Barbecued butterflied chicken with avocado salad

    PREP TIME 20 MINS COOK TIME 1 HOUR SERVES 4

    Waitoa free-range butterfly manuka honey and rosemary chicken
    Drizzle of Olivado extra virgin macadamia nut oil

    AVOCADO SALAD

    3 NZ Avocados, scooped, sliced
    200g broad beans, steamed, shelled
    2 small courgettes, peeled in thin ribbons
    Zest of 1 lemon, ribboned
    100g feta, cubed
    ½ tsp chilli flakes (optional)
    1 cup Superb Herb basil, mint, crazy peas, to garnish
    ½ cup FreshLife macadamia nuts, roughly chopped, lightly toasted, to garnish

    CREAMY AVOCADO DRESSING

    1 NZ Avocado, scooped
    ¹/ ³ cup Superb Herb basil leaves
    ½ cup FreshLife macadamia nuts, presoaked, drained
    ¼ cup Olivado extra virgin macadamia nut oil
    1 garlic clove, crushed
    Juice of 1 lemon
    2 tsp manuka honey
    ¹/ ³ cup water, if necessary
    Salt and pepper

    We served this in a Le Creuset Stoneware Rectangular Serving Platter in Meringue.

    1 Preheat barbecue to medium heat. Drizzle with oil, then barbecue chicken for 20 minutes, then on low heat for 30-40 minutes or until cooked through, turning occasionally.

    2 When chicken has 20 minutes to go, make the creamy avocado dressing. Add all ingredients to

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