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- 2/3 cup lightly toasted peanuts
- ¼ cup lightly toasted sesame seeds
- 3 tablespoon lightly toasted coriander seeds
- 1/2 tspn chili powder
- 2 tablespoons ground sumac,
- 1 tablespoon toasted cumin seeds,
- ½ teaspoon fennel seed,
- tsp crushed black pepper
- ½ teaspoon sea salt
- 2 chicken breast, poached and shredded
- 1 carrot, peeled into strands
- 1/8 red cabbage, finely sliced
- 1/8 savoy cabbage, finely sliced
- ¼ bunch parsley leaves, chopped
- 1 green apple, sliced
- ½ bunch mint leaves, picked
- 1 red chilli, sliced
- 1 celery heart, sliced
- ½ bunch coriander, roughly chopped
- 1 shallot, sliced (optional)
- 2 spring onions, sliced
- 3 cauliflower florets, sliced and blanched in turmeric water
- Lime juice, to dress
- Olive oil
- a handful peanut Dukka
For the dukka
Combine the spices and peanuts and crush in a mortar and pestle or food processor. Store in an airtight container.
For the salad
Combine all ingredients in a large bowl, and season with olive oil, lime juice salt and pepper and a generous handful of dukka. Serve in a large salad bowl.