This light tasty salad is great for the hot summer and full of flavour.
• Whole roast chicken
• 1 carrot
• 1 small white cabbage
• Rapeseed mayonnaise or Greek yoghurt
• 1 tbsp Apricot jam
• 1 tbsp Curry paste
• 1 tbsp Red wine vinegar
• Nigella seeds
• Iceberg lettuce
For the bhajis
• 2 white onions, sliced or spiralized using the flat noodle blade
• 3/4 cup | 105 grams gram flour/chickpea flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 green chilli – deseeded and finely chopped
• 2 tablespoons freshly chopped coriander
• 1 teaspoon lemon juice
• 5-6 tablespoons water
• coconut oil for frying
1. Roast your chicken as per instructions and set aside to cool.
2. Grate the carrot and finely chop the cabbage.
3. Shred the chicken (as much meat as you require) and add to the carrot and cabbage.
4. Then mix in the other ingredients.
5. Serve inside a large lettuce leaf and sprinkle with nigella seeds.
6. For the bhajis, mix all the ingredients together, except for the coconut oil.
7. Heat the oil in a frying pan and drop in spoonful’s of the mixture.
8. Fry each Bhaji for two minutes on each side until golden brown. Then remove and set aside on paper whilst you make the others.
Serve bhajis alongside your salad, with poppadoms if you fancy.
Nutritional recipe brought to you by our Personal Trainer, Katie Brighton-Jones