Prep
15 mins

Cooking Time

Cooking
30 mins

Serves 2

Baby Leaf

Ingredients

Serves: 2

  • Half a bag of Florette Baby Leaf salad
  • 2 tsp smoked paprika
  • ½ tsp garlic powder
  • 2tbsp olive oil
  • 1 sweetcorn cob, cut into quarters lengthways
  • 3 tbsp mayonnaise
  • 1tbsp chilli sauce
  • 1 lime, cut into wedges
  • 1 red pepper, cut into chunks
  • 2 chicken breasts, cut into chunks
  • 2 cooking chorizo, cut into thick slices
  • Salt & pepper
  • 4 bamboo skewers, soaked in water for 5 mins

 

Method

  1. Mix together 1 tsp smoked paprika with garlic powder, olive oil and seasoning in a bowl. Drizzle the sweetcorn ribs with the flavoured oil and toss gently to coat. Mix the mayonnaise with the chilli sauce in another bowl with a squeeze of lime.
  2. Thread each skewer with pieces of red pepper, chicken & chorizo.  Repeat the pattern to the end of the skewer. Sprinkle smoked paprika over each skewer and season.
  3. Heat a griddle pan to medium heat, alternatively the skewers can be cooked on a BBQ. Cook the skewers, rotating every few minutes until the chicken is cooked through and the chorizo and peppers are soft and charred.
  4. Heat an oven to 190°C. Lay the sweetcorn ribs on a baking tray and cook for 25 minutes.
  5. Serve each skewer with the chilli dip, lime wedge, sweetcorn ribs and Florette Superfood Wild Rocket & Baby Kale salad leaves.
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