Recipe by Alida Ryder
Crispy flatbread with shredded chicken and quick-pickled cucumber
- Quick-pickled cucumber
- 1 cucumber, ribboned with a vegetable peeler
- 125ml (½ cup) white vinegar
- 15ml (1 tbsp) sugar
- 10ml (2 tsp) salt
- Soya mayonnaise
- 45ml (3 tbsp) good quality mayonnaise
- 30ml (2 tbsp) soya sauce
- To serve
- crispy flatbread
- cooked chicken, shredded
- red chilli, thinly sliced
- fresh coriander leaves
For the quick-pickled cucumber, combine all of the ingredients in a bowl and set aside for 5 minutes.
Combine the mayonnaise and soya sauce in a bowl, mix well and set aside.
When you’re ready to serve, drain the cucumber.
Place the cucumber and shredded chicken on top of the flatbread. Drizzle over the soya mayonnaise and garnish with red chilli and fresh coriander. Serve immediately.