Fab festive feast

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/ cup Superb Herb basil ³ 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/ cup water, if necessary ³
• Salt and pepper

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.

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