Peri Peri Chicken Burger and Chips

When the oven is hot, bake the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.

Next, put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a baking tray. Roast on the top shelf until tender, 25-30 mins.

Roast the garlic parcel until soft, 10-12 mins.

Meanwhile, zest and halve the lime (see ingredients for amount). 

Grate the cheese. Quarter the baby plum tomatoes.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices. Season with salt and pepper and squeeze over some lime juice. 

In a medium bowl, combine the tomatoes with the olive oil for the dressing (see pantry for amount) and a squeeze of lime juice. Season with salt and pepper.

Next, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 2-3cm thick.

Season the chicken with salt and pepper, then sprinkle both sides evenly with the peri peri seasoning. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay in the chicken, turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, remove the pan from the heat and carefully sprinkle the cheese over the chicken. Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.

Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. In a small bowl, mix the roasted garlic with the mayonnaise and lime zest.