- Waitoa free-range butterfly manuka honey and rosemary chicken
- Drizzle of Olivado extra virgin macadamia nut oil
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
1 NZ Avocado, scooped
1/3 cup Superb Herb basil 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
1/3 cup water, if necessary
Salt and pepper
When chicken has 20 minutes to go, make the creamy avocado dressing. Add all the ingredients to a blender and blitz until smooth. Add water if the dressing is too thick. Season with salt and pepper.
To make the avocado salad, add all ingredients to a bowl or serving platter. Sprinkle with fresh herbs and macadamias. Pour over the creamy avocado dressing.
Serve salad with hot barbecued chicken. We served this in a Le Creuset Stoneware Rectangular Serving Platter in Meringue.
We recommend using a meat thermometer for the butterflied chicken. Poultry should be fully cooked when the internal temperature reaches 82°C. Thermometers should be placed in the deepest part of the poultry.