Jalapeño chicken lettuce wraps

Guacamole

• 3 sprigs fresh coriander (see tip)
• ¼ red onion (approx. 10-15 g)
• 300 g avocados (2 avocados), flesh only
• 120 g tomato (approx. 1 tomato), cut into quarters and deseeded
• 1 tbsp jalapeño chillies, canned, drained and sliced (optional)
• 1 - 2 tbsp lime juice (approx. 1 lime), to taste
• 1 pinch fine salt, to taste
• 1 pinch black pepper, freshly ground, to taste

Coriander and jalapeño chicken

• ½ tsp ground cayenne pepper, to taste
• ½ tsp cumin seeds
• ½ tsp dried oregano
• ½ tsp sweet paprika powder
• 1 tsp garlic, granulated
  or ½ garlic clove
• ½ tsp ground cinnamon
• 500 g chicken meat, skinless and boneless, cut into strips (2-3 cm)
• 5 sprigs fresh coriander (see tip)
• 1 tbsp jalapeño chillies, canned, drained and sliced, plus extra to serve
• 40 g lime juice (approx. 2 limes)
• 50 g honey
• ¼ tsp fine salt

Warm freekeh salad

• 250 g freekeh (see tip)
  or 250 g durum wheat grain, precooked (e.g. Ebly®)
• 1000 g water
• 1 tbsp vegetable stock paste, homemade
  or 1 vegetable stock cube (for 0.5 l)
• 80 - 100 g red pepper, deseeded and cut into pieces (1-2 cm)
• 100 g macadamia nuts, cut into halves (optional)
  or 100 g whole shelled Brazil nuts, cut into halves (optional)
• ½ red onion, thinly sliced
• 2 sweetcorn cobs, kernels only
  or 400 g canned sweetcorn kernels, drained
• 3 sprigs fresh coriander, leaves only, roughly chopped
• 1 pinch fine salt, to taste
• 1 pinch freshly ground black pepper, to taste
• 1 baby cos lettuce, leaves separated, to serve
• 100 g sour cream, to serve (optional)