On the #LockdownMenu today: a hot peri-peri marinated chicken with oven roasted potatoes and a crunchy slaw to add some brightness to the meal. One of my favourite comfort foods these days. 
Slaw #recipe as requested: 1/2 red and 1/2 green cabbage, a red + an orange pepper, some carrots, 3 celery stalks. All diced. You can use whatever vegetables you like best, as long as they are crunchy. I like mixing different colours for the visual effect. (1/x)
Throw a bunch of cilantro in the blender plus several springs of oregano, two scallions, five cloves of garlic (!), juice of two limes, a healthy glug of champagne vinegar, and salt + back of the yards (thespicehouse.com/products/back-…) to taste. (2/3)
Once you’ve blended all the other ingredients for the sauce, slowly add some extra virgin olive oil which will emulsify in the blender, giving the dressing a nice creamy consistency. Way healthier and tastier than adding mayo. (3/3)
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