Ingredients

• 2 pieces of Stonemill Naturally Fermented Sourdough Rye Bread, Toasted Ingredients
• Half an avocado, mashed Ingredients
• 2 tbsp grainy dijon mustard Ingredients
• 4 tbsp extra-virgin olive oil Ingredients
• 1-2 tbsp dark maple syrup Ingredients
• 1/2 tsp garlic powder Ingredients
• Half a large apple, grated Ingredients
• 1 carrot, grated Ingredients
• 1/4 of a purple cabbage, shredded Ingredients
• Handful sprouts (broccoli, radish or sunflower sprouts) Ingredients
• Sea salt to taste Ingredients
• 1/2 cup roasted chicken or grilled chicken Ingredients

Instructions

1. Prepare slaw. Using a box grater shred the apple, carrot and purple cabbage or place all ingredients into a small food processor to shred.
2. To make the dressing, whisk together dijon, olive oil, maple syrup and garlic powder in a bowl. If using a food processor, add the dressing ingredients to the chopped ingredients and blitz together. Set aside.
3. Mash avocado onto one side of toasted bread.
4. Place spoonfuls of slaw on to the other piece of toasted bread.
5. Top with pulled chicken and sprouts. Enjoy!