This zingy slaw has a low fat dressing so makes a great healthy option if you’re hitting the BBQ, but don’t want to hit the calorie highs. For something a little more substantial, serve in a wholemeal tortilla wrap rather than the usual bread bun.
1 packet Chicken Italia burgers
4 tbsp 0% fat natural yoghurt
1 tbsp extra virgin olive oil
Cracked black pepper
1 large fennel bulb
200g sugar snap peas
100g cherry tomatoes
2 wholemeal tortilla wraps (optional)
To make the slaw, combine the yoghurt, olive oil, zest and juice of the lime and a good few twists of black pepper. Fold in 1 tbsp of finely chopped fennel fronds and set aside. Finely slice the fennel and the sugar snap peas. Add the dressing and fold together.
Cook the burgers either on the BBQ or under the grill until piping hot throughout. Serve with the slaw and some cherry tomatoes on the side, or wrap each burger with a generous spoonful of slaw in a tortilla.
Serving Size: 413g
Total Fat: 9.8g