Apple coleslaw & peri peri chicken burgers

Prep 25 mins | Cook 5 mins | Makes 4

Apple coleslaw:
1 medium Granny smith apple, cored and cut into battons
¼ cup lemon juice
1½ cups finely shredded red cabbage
2 cups finely shredded Chinese cabbage
1 carrot, shredded
1/3 cup whole egg mayonnaise
¼ cup Greek-style yoghurt

Burgers:
¼ cup mild piri piri sauce (+ extra to serve)
1 tbs olive oil
2 x 250g free-range chicken breast fillets, halved horizontally and flattened
1 small ripe avocado, peeled and deseeded
1 tbs lemon juice
4 brioche burger buns, split

Step 1 To make apple coleslaw, using a v-slicer or sharp knife, slice the apple into very thin rings and drizzle with 1 tbs lemon juice. Combine red cabbage, Chinese cabbage, carrot and apple in a large bowl. Mix until well combined. In a small bowl, whisk mayonnaise, yoghurt and remaining 2 tbs lemon juice. Drizzle mixture over cabbage mixture and toss to combine. Cover and refrigerate until ready to serve.

Step 2 Combine piri piri sauce and oil in a small bowl. Brush chicken with mixture and season with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Add chicken and cook, for 3 minutes on each side or until cooked through. Transfer to a plate.

Step 3 Place avocado flesh into a bowl. Add 1 tbs lemon juice and roughly mash with a fork. Set aside.

Step 4 Place brioche bun bases on a board. Top with mashed avocado, chicken and coleslaw. Drizzle with extra piri piri sauce. Cover with bun tops and serve.

Good for you ... Red Cabbage

An excellent source of vitamin C, which helps us absorb iron from food.

Provides dietary fibre which helps the intestine function normally.