Carrot and Leek Coleslaw


July 24, 2015 by marksetchfield

Serves 4, prep time 10 minutes

6-8 carrots
1 large leek
Cup of greek yoghurt
1 tps of English mustard
1/2 tps of garlic powder
Salt and pepper

Wash and trip the carrots then grate in a food processor, followed by the leeks, transfer into a large mixing bowl. Stir in the the yoghurt, garlic powder and mustard. Season and serve.

2 thoughts on “Carrot and Leek Coleslaw

  1. […] SERVE Coleslaw Green salad METHOD Preheat the oven to 200 degrees. Wash and dry the chicken with kitchen towel. […]

  2. […] METHOD Preheat the oven to 180 degrees, with a pair of meat cutters, cut either side of the backbone of the chickens, turn over and flatten with your hands. In a bowl and the chutney, ketchup, Worcester sauce, honey, cumin, turmeric, lime zest and chilli flakes, season and mix. Put four sheets of foil on a worktop, slightly over lapping to form a square, with a pastry brush place a circle of the marinade on the centre, place the chopped onion on each sheet. Place the chickens on top back side up. Coat both chickens with the marinade, keep a little for grilling. Wrap the chickens up and place on a baking sheet; cook in the oven for around 40-50 minutes. Once the chickens are cooked, remove the foil and push the wooden sticks through the top, middle and bottom of the chickens. With a sharp knife score diagonal cuts on the breast of each chicken. Either on the BBQ or hot griddle pan cook the chicken for 10 minutes on each side, adding the final marinade to keep the meat juicy. Place on a serving dish, squeeze over some lime juice. Serve with some salad and home-made coleslaw. […]

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