PERI PERI CHICKEN BURGERS WITH AVOCADO SALSA

Preparation time 15 mins plus 30 mins marinating

Cooking time 10 mins

Makes 4

2 chicken breast fillets, halved diagonally

4 round rolls, halved

1/2 cup aioli

Finely grated zest and juice of 1 lime 2 Tbsp extra virgin olive oil

450g bag storebought coleslaw mix Lime cheeks and coriander leaves, to serve

PERI PERI SAUCE

6 long red chillies

1/2 cup extra virgin olive oil

1 tsp finely grated lemon rind

2 Tbsp lemon juice

3 cloves garlic, halved

2 tsp sweet paprika

1/4 cup coarsely chopped oregano

Sea-salt flakes, to season

AVOCADO SALSA

1 small red onion, finely diced

1/2 clove garlic, finely diced

1 Tbsp lemon juice Sea-salt flakes and freshly ground black pepper, to season

2 avocados, finely diced

1/4 cup coriander leaves, finely chopped

STEP 1 For peri peri sauce, halve 3 chillies lengthways; remove seeds. Coarsely chop all chillies and combine with remaining ingredients in a food processor and process until well combined. Season well with salt.

STEP 2 Put chicken in a snaplock bag with 2/3 of the peri peri; refrigerate for 30 minutes. Reserve remaining sauce.

STEP 3 Preheat a barbecue grill or grill pan to medium-high. Add chicken and cook for 4 minutes on each side or until cooked through. Cook rolls, cut side down, for 1-2 minutes until grill marks appear.

STEP 4 Meanwhile, for avocado salsa, put onion, garlic and juice in a small bowl and stir to combine. Season. Gently fold in avocado and coriander.

STEP 5 Stir reserved peri peri sauce into aioli and set aside. Combine lime juice, zest and oil in a small bowl and toss through coleslaw mix. Season.

STEP 6 Top roll bases with coleslaw, chicken, avocado salsa and peri peri aioli. Add roll tops.