Chicken coleslaw

SERVES 4 PREPARATION: 15 MIN COOKING: 10 MIN

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.