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Belazu X Nourished Communities : Chicken sandwich with Ve-du-ya mayo, cabbage, kale and kohlrabi slaw

Bringing together our seasonal veg offering and Belazu’s phenomenal pantry, together we’re proud to present the CHICKEN SANDWICH WITH VE-DU-YA MAYO, CABBAGE, KALE AND KOHLRABI SLAW, AND CRISPY SMASHED POTATOES.

Fresh, juicy and packed with Belazu’s famous flavour, this sandwich is built around some of our favourite seasonal ingredients.

SERVES 4 as a light lunch

SERVES 2 as a main


  • 130g Belazu Ve-Du-Ya
  • 250g mayonnaise
  • 1/2 white cabbage, thinly sliced
  • 1x kohlrabi, peeled and grated
  • 2 medium carrots, grated
  • 200g Kale, stripped and sliced thinly
  • 25g parsley, chopped
  • 25gr dill, chopped
  • 1x lemon
  • 750g new potatoes, washed
  • 2 x chicken breast
  • 1 medium baguette
  • Belazu Early Harvest Olive oil
  • Salt and pepper to taste



To prepare the Ve-Du-Ya mayo, in a medium bowl mix the mayonnaise and Belazu Ve-Du-Ya using a small whisk.

Set aside in the fridge. To make the slaw, mix the cabbage, kohlrabi, carrot, kale, parsley and dill in a large bowl.

Add the zest of the lemon, squeeze in the juice and drizzle around 4 tbsp of Belazu Early Harvest Olive Oil.

Mix and season to taste. Set aside in the fridge.

Preheat the oven to 190C fan. Place your washed potatoes into a large pan of well salted water and put on a high heat. When they come to the boil, turn the heat down to medium and simmer for 10 minutes. You should be able to put a knife through them without resistance.

When they are cooked, drain and allow to cool for a couple of minutes. Place the potatoes on a lined baking sheet, ensuring that they are not overlapping. Using the bottom of a glass or mug, press each potato until they are approximately 1cm thick.

Once you have flattened all the potatoes, drizzle with Belazu Early Harvest Olive Oil, season with salt and put in the preheated oven for around 25 minutes.

In the meantime, place the chicken breasts between 2 pieces of parchment paper and flatten into thin escalopes using a rolling pin or a heavy pan. You are looking for the escalopes to be the thickness of a pound coin. Drizzle with Belazu Early Harvest Olive Oil and season with salt and pepper on both sides.

Heat a cast iron or grill pan on a high heat until you can see some smoke coming off it. Place the chicken escalopes in the pan and place something heavy on top to ensure even cooking. If you don’t have a weighted press, use the back of your spatula to press down. Cook the chicken for around 6-8 minutes each side until fully cooked through. Remove from the pan and allow to rest for 3-4 minutes whilst you gather the rest of your ingredients.

To assemble the sandwich, cut each chicken breast in half and cut the baguette lengthways. Smear Ve-Du-Ya mayo on both sides and place the chicken along the length of the baguette followed by the slaw. Serve with the crispy potatoes and extra Ve-Du-Ya mayo on the side to dip them in.


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