SERVES 4 PREPARATION: 15 MIN COOKING: 10 MIN
300g chicken breast
¹⁄₃ of a cabbage
4 beetroot, peeled
30ml (2T) sultanas handful fresh parsley, chopped
5ml (1t) fennel seeds
5ml (1t) Dijon mustard
60ml (¼c) apple cider vinegar 15ml (1T) extra virgin olive oil salt and pepper
1 Grill the chicken breasts until done, about 10 minutes, and set aside.
2 Coarsely grate the carrots and thinly slice the cabbage and put in a bowl. Grate the beetroot and put in a separate bowl. 3 Add the sultanas and chopped parsley to the carrot mixture. Shred the cooked chicken with two forks and add to the carrot mixture.
4 DRESSING Put the fennel seeds in a mortar and pound with a pestle until crushed. Whisk the mustard, crushed seeds, vinegar and oil together in a small bowl. Season with salt and pepper.
5 Add the beetroot to the carrot mixture and gently toss. Pour the dressing over and toss the salad until well combined.