Recipes
Date posted: 23/02/2017
Ingredients
| Theo’s Chicken churrasco brochettes | 2 |
| Chick peas | 10g |
| Extra virgin olive oil | 10ml |
| Everyday Favourites oregano | 1g |
| Everyday Favourites crushed chillies | Pinch |
| McCain signature sweet potato fries | 50g |
Method
- Place the chicken brochettes in a roasting tin and cover with foil, cook at 170°C for 20 minutes, turning once.
- To make the chimichurri houmous place the chick peas, extra virgin olive oil. oregano and crushed chilli in a blender with some kale, cabbage, coriander, lime zest and juice and blend until smooth.
- Deep fry the sweet potato fries and serve.