• Recipe by Alida Ryder

    Crispy flatbread with shredded chicken and quick-pickled cucumber

    Serves: 2 – 4
    Cooking Time: 15 mins

    Ingredients

    • 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

    Instructions

    1

    For the quick-pickled cucumber, combine all of the ingredients in a bowl and set aside for 5 minutes.

    2

    Combine the mayonnaise and soya sauce in a bowl, mix well and set aside.

    3

    When you’re ready to serve, drain the cucumber.

    4

    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.

     

     

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