Chicken schnitzel salad with creamy jalapeño dress­ing

Woolworths TASTE - - Eat In For Less -

Slice 2–3 peeled car­rots into rib­bons us­ing a veg­etable peeler. Bring 1 cup white wine vine­gar, ½ t co­rian­der seeds, 2 star anise, 4 cloves, the juice of 1 lime and 1 t su­gar to a gen­tle sim­mer over a medium heat, then add the car­rots. Re­move from the heat and set aside to cool. To make the dress­ing, place the juice of ½ le­mon or lime, ½ clove chopped gar­lic, 2 halved fresh jalapeños, 150 g plain thick yo­ghurt and 1–2 T may­on­naise in a blender and blitz un­til smooth. Sea­son to taste. Bake 4 Wool­worths chicken schnitzels ac­cord­ing to pack­age in­struc­tions un­til golden and crispy. Cut a large cu­cum­ber into thick ba­tons and make shaved fen­nel in the same way you made the car­rot rib­bons. Place in iced wa­ter to curl. When the schnitzels are cooked, as­sem­ble the salad. Drain the car­rot rib­bons and toss with the cu­cum­ber and fen­nel. Place on a plat­ter. Slice the schnitzels and ar­range on the salad, then tear over 10 g fresh co­rian­der and driz­zle over the dress­ing. Serve while the schnitzels are still warm. Sprin­kle with more sliced jalapeños if you like. Serves 4

WINE: Wool­worths Jor­dan Un­wooded Chardon­nay 2018

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