If your weather is anything like what I’m living through right now then it’s a brilliantly blazing summer. It is likely you have no desire to spend hours cooking, and call me un-Australian if you must but it is way too hot to be cooking a BBQ.
Ingham are an Aussie brand that are here to help this scorching summer so you can whip up some delicious dishes to share with your family and friends while you’re entertaining.
There is a range of Ingham ready-to-cook Chicken Breast Strips and Premium Ribbons that form the basis of some refreshing recipes that are a cinch this summer. One that has certainly tickled my tastebuds in the Coconut ribbons with Apple and Fennel Coleslaw. I will definitely be giving this one a go.
1 box Ingham Coconut Ribbons
1 med size Fennel bulb, finely sliced
1 Green apple, grated or cut into thin strips
½ Lemon, zest and juice
¼ bunch Mint, chopped
½ Red onion, finely sliced
2 tbsp Olive oil
Sugar, salt and pepper to taste
Combine the fennel, apple, lemon zest and juice, chopped mint, red onion in a bowl. Drizzle with olive oil and season with sugar, salt and a generous amount of ground pepper. Cook the Ingham Coconut Ribbons as per pack instructions and serve on top of coleslaw.