“I’ve done a bit of a twist on the Brazilian signature, salpicão salad, by making it the filling for a lovely sub sandwich. Typically, this salad would be topped with salty potato matchsticks, so carrying on with my take on it, I’m serving this sarnie with some ready-salted crisps. ”
- 4 ripe tomatoes
- 1 lime
- 1 small red onion
- extra virgin olive oil
- 300 g free-range cooked chicken
- 2 tablespoons mayonnaise , made with free-range eggs
- 75 g fat-free Greek yoghurt
- 1 handful of black olives , (stone in)
- 30 g raisins
- 2 eating apples , such as Braeburn
- 50 g watercress
- 2 large subs , or 4 rolls
- salted crisps
- Chop the tomatoes into a mixture of sizes and place in a bowl. Season with sea salt and black pepper and squeeze in half of the lime juice. Peel, finely slice and add the onion, drizzle in 1 tablespoon of oil, then mix everything well and set aside.
- Shred the chicken and place a large mixing bowl. Spoon in the mayo and yoghurt, then finely grate in the lime zest. Destone the olives, then finely chop and add to the chicken along with the raisins.
- Slice the ends off the apples and discard, then finely slice the apple into rounds, either with a mandolin (use the guard!) or a sharp knife. Toss with the watercress and squeeze over the remaining lime juice.
- To assemble your subs, open up the rolls and evenly spread with the tomato salsa. Spoon over the chicken and top with the sliced apple and watercress. Top with the crisps, if using, and squeeze together with the roll top. If you’re using two large subs, cut them in half. Then dig in!
Source: Jamie Oliver