DAVE STANFORD makes another dish that tastes better with added sunshine.

Hopefully, the best of the British summer has still to be enjoyed and we won’t be putting away our barbies for a few weeks at least.

This is another great dish for the barbecue if you want something a little different to burgers and sausages, and there’s minimal fuss in terms of preparation.

The star of the dish is definitely the coleslaw.

I make it by the bucket-load because it can add a bit of crunch to your sandwiches and can add plenty of colour and flavour to lots of other simple dishes. Try it with some new potatoes and a steak or some salmon.

It tastes so fresh and zingy, I’ve been quite happy to munch a bowl of it on its own – who’d have thought grated cabbage could taste so good?

BBQ chicken and coleslaw

For the coleslaw
(serves 4, but I double everything).

150g of red cabbage grated
2 carrots, grated
2 spring onions, sliced finely
3 tablespoons natural yoghurt
2 tablespoons mayonnaise
Juice of 1/2 lemon
1 heaped teaspoon of grain mustard (I’ve used a small teaspoon of English mustard before)
Salt and pepper.

For the chicken
4 skinless chicken breasts
2 tablespoons tomato ketchup
2 tablespoons balsamic vinegar
1 tablesoon honey.

Method

Mix the ketchup, balsamic vinegar and honey together. Make two or three cuts in each chicken breast and place in a shallow bowl.

Pour over the marinade, cover and leave in the fridge, for at least five minutes but preferably for a few hours. Place the chicken under the grill or on top of the barbecue until cooked through, spooning over the barbecue sauce when needed.

To make the coleslaw, put the cabbage, carrot and spring onion in a bowl, mix together the yoghurt, mayonnaise, lemon juice and mustard and season and pour over the vegetables. Stir until combined.