Recipe by Catherine Fulvio
From: Catherine's Family Kitchen
Very quick: add everything to a kilner jar or other suitable container and mix by shaking!
Garnish with fresh coriander.
Serve warm with a spoon of yoghurt or your favourite ice cream.
Rework an old favourite.
Sprinkle the toasted coconut over the soup to serve.
Decorate with a few berries and mint.
To serve, place a lettuce leaf on your plate, top with the pickled vegetables and chicken. Fold over the lettuce and enjoy.
A sensational way to end a dinner party, and Catherine will show you exactly how it's done...
You'll love this one!
Store in sterilised glass bottles for up to 1 week in the fridge.
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