1 granny smith apple, cored, quartered, cut into matchsticks
¼ green cabbage, finely shredded
2 green onions, thinly sliced
1 tablespoon currants
1 tablespoon finely shredded mint leaves, keep some mint sprigs aside to serve
1 tablespoon lemon juice
2 tablespoons whole egg mayonnaise
Preheat oven to 160°C fan forced (180°C conventional). Cook Lilydale Breast Skewers as per instructions on pack. Set chicken aside on a plate covered with foil.
Preheat a barbecue or chargrill pan to medium-high heat. Lightly spray the potatoes with olive oil, sprinkle with ground coriander, and season with salt and pepper. Cook for 10–15 minutes, or until charred and cooked through.
For the coleslaw, in a medium bowl combine apple, cabbage, onions, currants, mint, lemon juice and mayonnaise. Serve skewers with potatoes and coleslaw, garnished with mint sprigs.
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