Roast chicken, apple slaw and aioli baguette

Babiche Martens

Apple mint slaw

100 g	Cabbages, (finely sliced)
1	Granny Smith apple, (finely sliced)
1	Red onion, (small, finely sliced)
2 Tbsp	Mint leaves, (shredded)
1 to taste	Freshly ground black pepper
1 tsp	Salt

Aioli

1 ½ tsp	Salt
2 cloves	Garlic, (crushed)
3	Eggs, (yolks)
2 tsp	Dijon mustard
½ tsp	Caster sugar
1 ½ cups	Olive oil
1 ½ Tbsp	Lemon juice
1	Water, (boiling)
1	Roast chicken, (sliced)

Directions

1. To make the apple coleslaw, combine all the ingredients, cover and leave in the fridge for up to 4 days.
2. To make the aioli, put the garlic, salt, egg yolks, mustard and sugar into a food processor or blender.
3. Whizz until combined then drizzle in the olive oil and lemon juice. Check for seasoning and add a little boiling water if too thick.
4. Slice the baguette and pile with apple slaw, slices of roast chicken and spoonfuls of aioli.