It’s always exciting when the citrus on the trees starts to ripen, adding colour to the garden and zesty flavours to the plate. Here the lemon or lime adds a great tang to these simple but tasty salads.
- Place the chicken, capers, zest, sour cream, aioli, parsley and half the pine nuts in a large bowl, combining well. Season with salt and pepper.
- Place the cos leaves on a platter. Spoon the chicken mixture into each leaf and serve with extra pine nuts and lime wedges to squeeze.
