Feasts to re-light your fire!

Prep 20 mins Cook 1 hour

SERVES 6

• Calorie-controlled cooking spray

• 2 tbsp white wine vinegar

• 1 tbsp paprika

• 1 tbsp ground cumin

• 5 garlic cloves, crushed

• 2 tsp vegetable oil

• 1 ¾ tsp salt

• ¼ tsp cayenne pepper

• 1.5 kg whole chicken, skin removed

• Lime wedges, for serving

FOR THE GREEN SAUCE

• 30 g pack coriander, leaves picked

• 2 small green chillies, roughly chopped

• 2 spring onions, trimmed and chopped

• 1 garlic clove, halved

• 1 tbsp white wine vinegar • 1 lime, juiced

• 4 tbsp reduced-fat mayonnaise

FOR THE AVOCADO SALAD

• 1 Romaine lettuce, shredded

• ½ red onion, finely sliced

• 1 avocado, peeled, stone removed, and thinly sliced

• ½ lime, juiced

PREHEAT the oven to 200 c/fan 180 c/gas mark 6. Mist a metal rack with cooking spray and put in a roasting tin. In a small bowl, combine the vinegar, paprika, cumin, garlic, oil, salt and cayenne pepper. Make a few slits in the thickest part of the chicken, then rub the spice mixture all over the chicken and inside its cavity. Put the chicken, breast-side up, on the prepared rack and roast for 1 hour or until cooked through. Remove from the oven and set aside to rest for 10 minutes. Meanwhile, make the sauce and salad. For the sauce, put all the ingredients into a food processor and blend until smooth. Season to taste. For the salad, combine the lettuce and onion in a salad bowl, top with the avocado and sprinkle over the lime juice. Season to taste. Put the chicken on a platter, before carving at the table. Serve with the salad, sauce and lime wedges on the side.