Churrasco feast box

1. Place the chicken brochettes in a roasting tin and cover with foil, cook at 170°C for 20 minutes, turning once.
2. To make the chimichurri houmous place the chick peas, extra virgin olive oil. oregano and crushed chilli in a blender with some kale, cabbage, coriander, lime zest and juice and blend until smooth.
3. Deep fry the sweet potato fries and serve.

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