1 slice Albany Ultima Kilojoule Controlled* Brown Bread
125ml shredded red & green cabbage
30ml low fat mayonnaise
Pinch of paprika
30ml lemon juice
Salt & pepper
1 chicken breast
Harissa paste (Ready-made or make your own!)
For the harissa paste:
1 large red pepper, roasted
4 garlic cloves
400g tinned tomato, drained
2 fresh red chillies
75ml olive oil
For the spice mix
5ml cumin seeds
5ml fennel seeds
10ml coriander seeds
1 small dried chilli
Preheat the oven to 180ºC.
Spread harissa paste onto the chicken breast and grill in the oven for about 10-15 minutes. Remove from the oven and leave to cool. Slice and set aside.
For the slaw, mix together the mayonnaise, paprika and shredded cabbage.
For the guacamole, mash the avocado together with the lemon juice and season to taste.
Ready to assemble! Place the slaw on top of the bread, then top with lashings of guacamole and sliced chicken. Finish off with a spoon of harissa for extra bite!
For the harissa paste (makes 250ml):
Toast all the spices in a pan. Then grind thoroughly in a mortar and pestle or blender.
Place all remaining ingredients in the blender, except for the fresh chillies.
Blend until it makes a smooth paste.
Add one chilli at a time blending after each addition and tasting before adding the next chilli – you don’t want to make it too spicy!