These BLEAT burgers (teamed with bacon, lettuce, a fried egg, avocado and tomato) are made from scratch so I’ve kept the toppings nice and simple.
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Chipotle griddled chicken with avocado, chorizo, quinoa and lime creme fraiche recipe
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This warm salad is perfect for summer nights when you crave something light and flavourful
Credit:
Laura Edwards
Diana Henry,
The Telegraph s award-winning cookery writer
3 June 2021 ⢠4:13pm
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Cooking time: 30 minutesÂ
3 tbsp olive oil
2 small ripe avocados
25g baby leaf spinach
15g fresh coriander, roughly chopped
½ tbsp white balsamic vinegar
6 tbsp extra-virgin olive oil
For the lime crème fraiche
200g crème fraîche
Finely grated zest 1 lime
METHOD
Put the thigh fillets between 2 sheets of greaseproof paper and bash them with a rolling pin. You want to get the fillets to an even thickness. Using a small sharp knife, make slits in the chicken thighs on both sides. Rub with the olive oil, chipotle paste and juice of 1 lime. Cover and put in the fridge for a couple of hours.