Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 4 cloves garlic
- 1 small carrot
- 2tablespoons coriander sprigs, to garnish
- 1 large Lebanese cucumber
- 1 small red onion
- 3 spring onions
- 4 small wholemeal Lebanese bread
- 1/4teaspoons ground turmeric
- 1 lemon, to serve
- 40grams baby spinach leaves
- 500grams chicken stir-fry strips
- 2tablespoons olive oil
- 2tablespoons lemon juice
- 1/3 cup whole-egg mayonnaise
- 1 fresh long red chilli
Nutrition per serving
2470kJ
Protein
31.8grams
Sugars
7.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place garlic, spring onion, turmeric, half the chilli and half the oil in a food processor. Process until almost smooth and combined.
Step 2 of 4
Heat remaining oil in a large frying pan over medium-high heat. Cook onion, stirring, for 2-3 minutes or until softened. Add chicken and paste. Cook, stirring, for 5 minutes or until chicken is cooked through and paste is fragrant. Remove from heat. Stir in juice.
Step 3 of 4
Meanwhile, heat a chargrill pan over high heat. Cook bread until charred and warmed through. Cover to keep warm.
Step 4 of 4
Cut cucumber and carrot into spirals with a spiraliser. Spread mayonnaise over centre of Lebanese breads. Top with spinach, cucumber, carrot and chicken. Scatter with remaining chilli and coriander sprigs. Serve with lemon wedges.
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