Author: Hannah Lewry
About: I'm a food scientist turned obsessed baker living in Cape Town. My experience in the food industry was in product development in the flavour and beverage industries, but now I spend my days creating sweet treats and desserts, and writing about it on my blog - The Sweet Rebellion.
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4
Easy
15 minutes
15 minutes
1. To make the slaw, mix the spring onions and cabbage. Pour over the lemon juice and mix well.
2. Mix the mayonnaise, curry powder, chutney, celery, sultanas and corn. Add the shredded chicken and mix well. Lightly oil the ciabatta slices and toast in a pan until golden. Top with the chicken filling and another slice of toast. Serve with the slaw.
Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira