Chicken coleslaw

SERVES 4 PREPA­RA­TION: 15 MIN COOK­ING: 10 MIN

Drum Food - - CONTENTS -

300g chicken breast

4 car­rots

¹⁄₃ of a cab­bage

4 beet­root, peeled

30ml (2T) sul­tanas hand­ful fresh pars­ley, chopped

DRESS­ING

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.

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