for 4 portions

Pickled onions

½ dl	apple vinegar
½ dl	water
50 g	cane sugar
2	red onions, cut into rings

Guacamole

4	ripe avocados, cut into pieces
1	lime, the whole juice
1	onion, finely chopped
1	red chilli, deseeded, finely chopped
½ bunch	coriander, finely chopped
½ tsp	salt

Rice

300 g	jasmine rice
5 dl	water
¾ tsp	salt

Chicken

1 litre	salted water, boiling
4	chicken breasts (approx. 130 g each)
2	limes, the whole juice
1 tbsp	Chili crunch
½ bunch	coriander, finely chopped
1 pinch	salt

Sweetcorn

1 tin	corn kernels (approx. 340 g), rinsed, drained
½	lime
½ bunch	coriander, finely chopped
1 pinch	salt

To serve

4	head lettuce
150 g	vegan plain yoghurt substitute (coconut)
4 tbsp	toasted sesame oil
50 g	coconut flakes, roasted

How it's done

Pickled onions

Bring the vinegar, water and sugar to the boil. Remove the pan from the heat, add the onion rings, mix, leave to pickle for approx. 30 mins.

Guacamole

Place the avocado and lime juice in a bowl, mash with a fork. Mix in the onion, chilli and coriander, season with salt.

Rice

Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid.

Chicken

Place the chicken in gently simmering salted water, simmer for approx. 10 mins. Remove the chicken, drain, mix with the lime juice, chilli crunch, coriander and salt, cut into pieces.

Sweetcorn

Mix the sweetcorn, lime juice and coriander, season with salt, garnish with a few pickled onions.

To serve

lettuce hearts

Separate the rice with a fork, serve in bowls with the chicken, guacamole, sweetcorn and lettuce. Top with the yoghurt substitute, drizzle with oil and sprinkle with coconut flakes. Serve with the remainder of the pickled onions.

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