RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS:

• 300g Coles BBQ chicken meat, cooled, shredded
• ½ cup Cobram Estate Classic Extra Virgin Olive Oil
• 2 Simsons Regular Four Seeds Wraps, torn into 1 inch pieces
• 200g small cherry tomatoes, halved
• 2 Lebanese cucumber, chopped
• 1 red capsicum, stem removed and de-seeded & finely chopped
• 1 small Gem or baby Cos lettuce, sliced
• 1 cup flat leaf parsley, coarsely chopped
• 1 cup mint leaves, torn
• 4 red radishes, thinly sliced
• 4 shallots/spring onions, sliced
• 1 Tablespoon sumac
• 3 tablespoons lemon juice
• Zest of 1 lemon
• 2 teaspoons honey
• Oil for frying

METHOD:

• Heat oil in a pan over a medium heat. Cook the wraps in batches until golden and crisp. Remove from the oil and place onto kitchen paper to drain any excess oil.
• Combine tomatoes, cucumber, capsicum, lettuce, parsley, mint, radish, shallots and BBQ chicken in a large bowl. Whisk together olive oil, sumac, lemon juice, honey and a good pinch of salt. Add in the crisp wraps and using clean hands, toss the salad to coat everything well in the dressing. Place onto a serving plate and serve immediately.