Chicken, fennel and grilled red cabbage slaw

Instructions

1. Spray barbecue plate or grill pan with oil and heat to high. Char cabbage wedges for 2 minutes either side to give a nice smoky flavour.
2. In a large bowl, add fennel, pear, parsnips, carrot, mixed nuts and marjoram. Add cooked chicken and squeeze over lemon juice. Add sesame and olive oil and toss gently. Add cabbage wedges and toss again.
3. Divide between 4 serving bowls and serve.