If you love Israel’s favourite peanut-packed snack, this salad is perfect for those warmer nights when you don’t want to spend hours in a hot kitchen. Cabbage and peanuts provide plenty of pleasing crunch and to really speed things up, you can make the dish with a leftover roast, instead of cooking a chicken from scratch,


Method

• If cooking the chicken, warm 8 –10 tbs olive oil over medium high heat in a large frying pan or divided between two pans.

• Once the oil is warm, season the chicken pieces and add them to the pan(s). Fry for 10 - 15 minutes — turning once or twice — until the chicken is fully cooked through and white on the inside. Cut through one of the thicker pieces to check if you want to be sure. Set aside on a plate to cool.

• Slice the mini peppers into thinnish circles and remove any seeds. Shred the cabbage. Halve, peel and thinly slice the red onions.

• To make the dressing, spoon the peanut butter into a large bowl and add the apple cider vinegar. Stir to combine then gradually add enough cold water to loosen the peanut butter and create a smooth and light salad dressing.

• Assemble the salad on a very large flat plate or platter or large, shallow bowl: first scatter the lettuce, red cabbage and peppers and then mix to combine them. Spread evenly over the plate/bowl ,then top with the cooked chicken pieces.

• Just before serving — to prevent them going soggy — scatter the bamba over the salad. Dollop a few spoonfuls of the salad dressing on top. Serve the extra dressing in a bowl for everyone to add as much as they want.
  
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