Ingredients

• 2 boxes of Waitoa gluten free premium chicken fillet burgers
• 2 pouches SunRice brown rice and red rice infused with chilli and garlic
• 2 New Zealand Avocados, scooped and in slices
• 4 small radishes, in quarters
• 1 head of The Fresh Grower sweet petite cos, shredded finely

 

For the chunky salsa:

• 2 cups Beekist Chef’s selection tomatoes, in quarters
• ¼ red onion, diced
• 1 lime, juice only
• 2 tbsp Superb Herb coriander, roughly chopped
• Salt, to taste

 

For the smoky beans:

• 1 can Chantal Organics black beans, rinsed and drained
• 1 can Chantal Organics Mexican style beans
• 2 garlic cloves, crushed
• 1 tbsp Olivado avocado oil and garlic
• ½ tsp Mrs Rogers ground cumin
• ½ tsp Mrs Rogers coriander powder
• 1 tsp Mrs Rogers smoked paprika
• ½ tsp salt
• 1 cup selection of beekist tomatoes in chunks
• To garnish:
• A bunch of Superb Herb coriander
• 2 limes, in halves
• We used a Le Creuset Signature Cast Iron Marmite for the smoky beans.