Chicken, fennel and grilled red cabbage slaw

Photographer: Bryce Carleton

Gluten and dairy-free, this appetising meal delivers all of your vege servings and is just the right dish for those warmer evenings.

Serves: 4

Time to make: 30 mins

Ingredients

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spray oil
½ red cabbage, cut into wedges
2 bulbs fennel, shaved
1 pear, finely sliced
2 parsnips, peeled and grated
1 carrot, grated
⅓ cup toasted mixed nuts, roughly chopped
small handful fresh marjoram or oregano
500g chicken breasts, cooked then shredded
juice of 1 lemon
1 tablespoon sesame oil
1 tablespoon olive oil

Instructions

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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.

Variations

Make it low FODMAP: Limit fennel shavings to 2 cups, omit pear, and use a nut mix without cashews.

Nutrition Info (per serve)

Calories 431 cal

Kilojoules 1800 kJ

Protein 35 g

Total fat 19 g

Saturated fat 3 g

Carbohydrates 25 g

Sugar 17 g

Dietary fibre 13 g

Sodium 180 mg

Calcium 160 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.