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Name: Chicken mayo salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Main Meals
Ingredients: Italian parsley, finely chopped 10g,sage, finely chopped 10g,rosemary, finely chopped a fewsprigs,lemon, zested and juiced 1,garlic, finely chopped 4cloves,sea salt and freshly ground black pepper, to taste ,extra virgin olive oil ½cup,smoked paprik 1T,free-range skinless chicken breasts 4,red onion, finely diced 1small,gherkins, finely diced 4,Woolworths multi-seed rye bread, sliced 400g,Mediterranean cucumber, peeled and thinly sliced 1,For the mayonnaise: ,free-range egg yolks 2,Dijon mustard 1t,honey 1t,lemon, juiced 1,sea salt and freshly ground black pepper, to taste ,canola oil 2cup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

225 g cashews and almonds, chopped
150 g desiccated coconut
3 medium bananas, mashed
10 dates, pitted and finely chopped
½ t bicarbonate of soda
45 g rolled oats
1 T fresh turmeric, grated

For the yoghurt-and-honey drizzle, mix:

½ cup plain yoghurt
2 T honey

Method

1. Preheat the oven to 180°C and grease a 20 x 20 cm baking tray.

2. In a large bowl, combine all the ingredients, transfer to the baking tray and press down gently.

3. Bake for 25 minutes, then allow to cool. Drizzle with the yoghurt mixture and cut into bars before serving.

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This is a test recipe

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Method