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PERI PERI PINEAPPLE, CHICKEN & AVOCADO BURGERS

Ingredients

  • Prep 30 mins
  • Cook 3 mins
  • Serves 4
    • 400g pkt quick cook brown rice
    • ¼ small red cabbage, finely shredded
    • 2 Lebanese cucumbers, cut lengthways into thin ribbons
    • 2 x 185g pkts hot-smoked salmon fillets, skinned, boned and roughly flaked
    • 100g baby spinach leaves
    • Purple radish sprouts or sprouts of choice, to serve
    • Quick pickled radishes:
    • 1 bunch radishes, trimmed and washed
    • ¾ cup white wine or apple cider vinegar
    • 2 tbs caster sugar
    • 1 tsp sea salt flakes

Horseradish yoghurt:

  • 1 tbs horseradish cream
  • 1/3 cup Greek-style natural yoghurt
  • 1 tbs lemon juice

Directions

  • STEP 1 - To make the quick pickled radishes, using a V-slicer or sharp knife, thinly slice radishes. Set aside. Combine vinegar, sugar and salt in a glass or ceramic bowl. Whisk until sugar dissolves. Add radishes. Set aside for 15 minutes.
  • STEP 2 - Meanwhile, cook rice in the microwave following packet directions. Set aside to cool.
  • STEP 3 - To make horseradish yoghurt, combine all ingredients in a bowl and season with salt and pepper. Chill until ready to serve.
  • STEP 4 - To serve, arrange rice, pickled radishes, cabbage, cucumber, smoked salmon and baby spinach leaves in 4 shallow serving bowls. Drizzle with horseradish yoghurt and sprinkle with sprouts and serve.

Recipe Ingredient

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