Peruvian roast chicken with green sauce and avocado salad

Peruvian roast chicken

• 50 g extra virgin olive oil
• 30 g freshly squeezed lime juice
• 4 garlic cloves
• 1 tbsp sea salt
• 2 tsp ground paprika
• 1 tsp ground black pepper
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp monkfruit sweetener or sweetener of choice (see Tips)
• 1200 - 1400 g whole uncooked chicken

Green sauce

• 65 g fresh coriander, leaves and stems only, cut into thirds
• 1 - 2 fresh jalapeño chillies, cut into halves and deseeded
• 30 g freshly squeezed lime juice
• 1 spring onion/shallot, trimmed and cut into thirds
• 1 tsp ground cumin
• 1 tsp monkfruit sweetener or sweetener of choice (see Tips)
• 120 g mayonnaise (see Tips)

Avocado salad

• 200 g cherry tomatoes, cut into halves
• 1 continental cucumber, cut into pieces (1.5 cm)
• 1 avocado, ripe, flesh only, cut into pieces (1.5 cm)
• ½ red onion, cut into slices
• 1 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lime juice