SCHNITZEL BURGER
with avocado smash

INGREDIENTS

• 400g Free Range Herb Ciabatta Chicken Schnitzels
• 1/2 cup reduced fat Greek-style natural yoghurt
• 2 tablespoons medium peri peri sauce
• 4 sourdough or seeded bread rolls, halved
• 4 small ice-berg lettuce leaves
• 2 Lebanese cucumbers, thinly sliced lengthways
• Sweet potato fries, to serve
• • Avocado smash
• 1 large ripe avocado
• 1 tablespoon lemon juice
• 75g feta, crumbled

METHOD

• Cook free range herb ciabatta chicken schnitzels following packet directions.
• Meanwhile, to make avocado smash, halve avocado lengthways, remove the seed and roughly chop. Place into a bowl. Add lemon juice and season with salt and pepper. Roughly mash with a fork. Stir through feta. Set aside.
• Combine yoghurt and peri peri sauce in a small bowl until smooth. Set aside.
• Toast bread rolls. Divide avocado smash between bread rolls. Top roll bases with lettuce and cucumber. Halve schnitzels. Top each burger with a schnitzel. Drizzle with peri peri yoghurt and top with roll tops. Serve with remaining peri peri yoghurt and sweet potato fries.