Lunch

Picnic baguettes

Picnic BaguettesWoman's Day
10
10M

Ingredients

Coriander aioli

Method

1.To make aioli, wash coriander and separate leaves from stems. Pound roots in a mortar and pestle with garlic and salt to form a smooth paste. Stir lime juice through, then whisk in mayonnaise.
2.In a small bowl, combine lemongrass, ginger and oil. Add chicken breast, turning to coat. Chill 10 minutes.
3.Cook chicken in frying pan on medium for 4-5 minutes, each side, until cooked through. Cool and chill until ready to use.
4.Scoop out some of the bread in each baguette to create a cavity for the fillings. Spread 1 baguette with half the aioli. Then fill with mixed leaves, tomato and prawns. Drizzle remaining aioli over and top with reserved coriander leaves.
5.Thinly slice cooled chicken. Fill remaining baguette with avocado, cucumber and chicken. Drizzle with sweet chilli sauce.
6.Cut baguettes into chunks and secure with folded baking paper or kitchen string. Keep chilled until ready to serve.

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