Recipe: Roast chicken, apple slaw and aioli baguette

Roast chicken, apple slaw and aioli baguette. Photo / Babiche Martens

Makes 4-5

Apple mint slaw
100g cabbage, finely sliced
1 Granny Smith apple, finely sliced
1 small red onion, finely sliced
2 Tbs fresh mint leaves, shredded
1 tsp caster sugar
1 tsp salt
Freshly ground black pepper to taste

Aioli
2 cloves garlic, crushed
1 1/2 tsps salt
3 egg yolks
2 tsp Dijon mustard
1/2 tsp caster sugar
1 1/2 cup olive oil
1 1/2 Tbs lemon juice
Boiling water
1 baguette
Roast chicken, sliced

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.