Chicken schnitzel salad with creamy jalapeño dressing

Slice 2–3 peeled carrots into ribbons using a vegetable peeler. Bring 1 cup white wine vinegar, ½ t coriander seeds, 2 star anise, 4 cloves, the juice of 1 lime and 1 t sugar to a gentle simmer over a medium heat, then add the carrots. Remove from the heat and set aside to cool.

To make the dressing, place the juice of ½ lemon or lime, ½ clove chopped garlic, 2 halved fresh jalapeños, 150 g plain thick yoghurt and 1–2 T mayonnaise in a blender and blitz until smooth. Season to taste.

Bake 4 Woolworths chicken schnitzels according to package instructions until golden and crispy.

Cut a large cucumber into thick batons and make shaved fennel in the same way you made the carrot ribbons. Place in iced water to curl.

When the schnitzels are cooked, assemble the salad.

Drain the carrot ribbons and toss with the cucumber and fennel. Place on a platter. Slice the schnitzels and arrange on the salad, then tear over 10 g fresh coriander and drizzle over the dressing.

Serve while the schnitzels are still warm.

Sprinkle with more sliced jalapeños if you like.

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