Sufra Dayma:

Chicken Spaghetti and Vegetable Salad

By Moushira Abdel-Malek

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Serves 4-6

Ingredients:

300 gms boiled, cooked spaghetti (drained, rinsed in cold water)

2 cups shredded skinless, boneless, roasted chicken breast fillets

3 cups shredded Korean cabbage

1 cup julienne or matchstickâê"cut carrots

1 cup green onions (thinly sliced)

1 red capsicum (cut into 2 inch thin strips)

1 green chilli (very thinly sliced) (optional)

¼ cup chopped fresh basil

Dressing:

¼ cup mustard

¼ cup lemon juice

¼ cup extra virgin olive oil

1 tbsp honey

Salt + pepper

Method:

Drain rinsed spaghetti. Combine all ingredients in a large serving bowl. Toss well. Add all dressing ingredients to a top-screw lid glass jar. Shake vigorously to well combine. Drizzle over spaghetti mixture. Toss to mix together, then serve.