Roast chicken, apple slaw and aioli baguette
Photo by Babiche Martens
Apple mint slaw
|100 g||Cabbages, (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|
- 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.