Reboot your school lunch repertoire – or your office lunch repertoire, for that matter – with a delicious new sandwich filling.
I feel as though the school holidays were over even before they started, despite my initial feelings of trepidation at the thought of making it through six long weeks with three kids under six! The reality was we all had a wonderful time and wished the holidays would stretch on for a few more precious weeks. I will admit, though, that I enjoyed the hiatus from the task of filling the school lunchboxes and was determined I’d begin the new school year with some new recipes up my sleeve. This is one of them and has been enjoyed sandwiched between my homemade sourdough crumpets along with lettuce and cucumber from our garden and a generous spread of cream cheese.
SESAME, CORIANDER & CHICKEN SANDWICH FILLING
Makes about 2 cups
- 1 tablespoon olive oil
- 450g chicken (breast or thigh)
- ½ cup Greek yoghurt
- ⅓ cup mayonnaise
- 3 tablespoons sesame seeds, toasted
- ⅔ cup coriander, finely chopped
- ½ medium red onion, finely chopped
- 1½ teaspoons finely grated ginger
- zest 1 lemon + 2 teaspoons juice
Heat the olive oil in a heavy-bottomed frying pan over a medium-high heat, then fry the chicken until cooked through. Remove from the heat to cool before finely chopping and putting in a bowl.
Add the remaining ingredients, season well with sea salt and mix well to combine. This makes a generous batch of filling so you can always freeze it in portions if you won’t use it all in one go.
The Spinoff’s food content is brought to you by Freedom Farms. They believe talking about food is nearly as much fun as eating it, and they’re excited to facilitate some good conversations around food provenance in Aotearoa New Zealand.