Chicken Salad with peanut dukka

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Serves 4-6


For the dukka
  • 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
For the salad
  • 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.          
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