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Ingredients
2 chicken breast
4 tangelo, 2 sliced, 2 segmented
¼ red cabbage, finely shredded
3 salad onions, finely sliced
1 carrot, finely sliced
½ head of fennel, finely sliced
Salt and pepper
Splash of olive oil
Method
Baste the chicken breast with olive oil, salt and pepper and fry in a hot pan for 8 minutes each side until just cooked through, cover with foil and set aside.
Splash oil onto a hot plate and grill the sliced tangelos until caramelised, stir fry the cabbage, onions, carrot and fennel until just starting to soften then stir through the tangelo segments
Serve the chicken breast’s on top of the warm ‘slaw.
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