Chicken and pickled turmeric crispbreads

4
10 minutes

Ingredients

  • 250g of cooked chicken, sliced or shredded
  • 125ml of sour cream
  • 2 tsp wholegrain mustard
  • 1 handful of coriander, finely chopped (some leaves reserved for garnish)
  • 1 handful of raisins, chopped (to taste)
  • Peter's Yard Pink and Black Pepper sourdough crispbreads
  • smoked salt
  • freshly ground black pepper
  • pink peppercorns, slightly crushed

Pickled turmeric

  • 100g of fresh turmeric, peeled
  • 1 tsp salt
  • 1/2 tsp sugar
  • 3 lemons, juiced

Method

1
Begin by pickling the turmeric, it takes 4–7 days to pickle fully, so whip up a big batch and keep in your pantry for snacking. Slice the turmeric and place in a sterilised jar
2
Add the salt, sugar and lemon juice and mix well (make sure the turmeric is fully immersed in the lemon juice). Put the jar in the fridge and shake once a day for 4–7 days. It will keep for about 2 months in a tightly-sealed container in the fridge
3
Mix the sour cream, mustard, chopped raisins, salt, pepper and coriander until they are well-combined. Taste and adjust the quantities of each ingredient depending on preference
4
Spread a layer of the sauce on the crispbreads and add the chicken
5
Top the chicken with the rest of the sauce, sprinkle with pink pepper, coriander leaves and some drained pieces of pickled turmeric