Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Put the cornmeal, oil and ½ tsp of salt in a bowl. Add 100ml of cold water and allow it to soak for a few minutes, before mixing to form a dough.
Knead until it’s a slightly wet, soft dough without any lumps. Make balls of dough weighing roughly 150g each, until you run out of dough, and flatten each ball using a little oil in your hands.
Heat a non-stick pan with a little oil and fry the arepas until a crust forms on both sides.
Put them on a baking tray in the oven for 8-10 minutes or until they puff up. Cool on a wire rack until warm.
Tip the avocado into a bowl and mash with the lime juice. Mix in the mayo and the cooked chicken, and season. Split the arepas in half and fill with the avocado and chicken mixture.