Trifle bowl coronation salad recipe | Good Food

Name: Trifle bowl coronation salad recipe | Good Food
Total time: 30 min
Ingredients: 340g jar sweet pickled baby beetroot (200g drained weight), halved or quartered; 2 Little Gem lettuces finely shredded; 2 carrots peeled into ribbons using a vegetable peeler; 2 courgettes peeled into ribbons using a peeler, or spiralized; 8 thick asparagus spears, tips removed and stalks peeled into thin ribbons using a peeler; 2 tbsp extra virgin olive oil; ½ lemon zested and juiced; 6 radishes halved through the stalks or thinly sliced; 250g Greek yogurt; 2 tbsp tahini; 2 heaped tbsp mango chutney; 1 tbsp mild curry powder; ½ tsp ground turmeric; 2 tsp nigella seeds; 2 large cooked chicken breasts; 150g Greek yogurt; small bunch of coriander; small bunch of mint leaves picked; 1 tsp caster sugar; 400g can chickpeas drained; ¼ cucumber cut into small pieces

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Transform coronation chicken by adding mango chutney, creamy tahini and nigella seeds. Use it in this colourful layered salad or as a sandwich filling

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Ingredients

340g jar sweet pickled baby beetroot (200g drained weight), halved or quartered
2 Little Gem lettuces finely shredded
2 carrots peeled into ribbons using a vegetable peeler
2 courgettes peeled into ribbons using a peeler, or spiralized
8 thick asparagus spears, tips removed and stalks peeled into thin ribbons using a peeler
2 tbsp extra virgin olive oil
½ lemon zested and juiced
6 radishes halved through the stalks or thinly sliced
250g Greek yogurt
2 tbsp tahini
2 heaped tbsp mango chutney
1 tbsp mild curry powder
½ tsp ground turmeric
2 tsp nigella seeds
2 large cooked chicken breasts
150g Greek yogurt
small bunch of coriander
small bunch of mint leaves picked
1 tsp caster sugar
400g can chickpeas drained
¼ cucumber cut into small pieces