Ingredients

  • 1 carrot, grated
  • 1 cucumber
  • 3 small pieces garlic
  • 2 large pickled cucumbers / gherkins, sliced
  • 2 – 2 large Jalapeno peppers
  • Juice of 1 lemon
  • 1 small lebanese cucumber (or 1/3 of a large one)
  • Lemon juice
  • I large head green gem lettuce
  • 1 cup olive oil
  • Handful chopped parsley
  • 1/4 red cabbage, thinly sliced
  • 1 small red onion
  • 1 whole roast chicken
  • Salt & pepper
  • 2 tomatoes
  • 250ml plain Turkish or Greek-style yoghurt

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • First prepare the Cacik: For the Cacik: Chop the cucumber into tiny pieces, as small as you can, and place in a bowl. Cover the cucumber with salt and set aside for 30 minutes. The cucumbers will start to exude their juices which will flavour the yogurt nicely.
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  • Length: 30 minutes

Step 2

  • Put a griddle pan on medium high heat, cover the peppers with olive oil and start to char.
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Step 3

  • Cut the tomato and cucumber into medium pieces. Slice the red onion as thin as you can. Chop the parsley fine.
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Step 4

  • Place all ingredients in a bowl and cover with a the juice of 1 lemon. Season with salt and pepper.
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Step 5

  • Let it sit in the fridge for 30 minutes 1 hour, stirring a couple times, so it starts to exude juice.
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  • Length: 90 minutes

Step 6

  • Tear the lettuce into mouth-siazed peices.
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Step 7

  • Cut the red cabbage into thin slices. Grate the carrot.
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Step 8

  • Mix together in a bowl.
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Step 9

  • Tear the chicken into large pieces and add to the salad.
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Step 10

  • Remove the tomato salsa from the fridge.
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Step 11

  • Drain the juice and keep for later. Now add the tomato, cucumber, parsley onion mix to the chicken salad, as well as the sliced gherkin.
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Step 12

  • Lay out the salad on a large plate or chopping board.
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Step 13

  • Serve with the charred peppers, cacik, salsa vinaigrette and some chilli sauce.
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