Roast chicken, apple slaw and aioli baguette
( SERVES 4 )
Apple mint slaw
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|100 g||Cabbage, (finely sliced)|
|1||Granny smith apple, (finely sliced)|
|1||Red onion, (small, finely sliced)|
|2 tbsp||Mint leaves, (shredded)|
|1 to taste||Freshly ground black pepper|
|2 cloves||Garlic, (crushed)|
|2 tsp||Dijon mustard|
|½ tsp||Caster sugar|
|1½ cups||Olive oil|
|1½ tbsp||Lemon juice|
|1||Roast chicken, (sliced)|
- To make the apple coleslaw; combine all the ingredients, cover and leave in the fridge for up to 4 days.
- To make the aioli; put the garlic, salt, egg yolks, mustard and sugar into a food processor or blender.
- Whizz until combined then drizzle in the olive oil and lemon juice. Check for seasoning and add a little boiling water if too thick.
- Slice the baguette and pile with apple slaw, slices of roast chicken and spoonfuls of aioli.