INGREDIENTS

• 75g capers
• 200ml vegetable oil, for frying
• 1 x Baxter & Greene rotisserie chicken, shredded
• 100g greek yoghurt
• 50g mayonnaise
• 1 tbsp Dijon mustard
• Zest of 1 lemon
• Handful of parsley, finely chopped
• Handful of chives, finely chopped
• Handful of dill, finely chopped, plus extra to serve
• Sea salt
• Freshly ground black pepper
• 1 x Dunnes Stores House Organic White Sourdough Loaf
• Extra-virgin olive oil, for drizzling
• 2 garlic cloves, peeled
• A few radishes, thinly sliced

METHOD

1. To deep fry the capers, place the capers onto some kitchen roll and dry well. Heat the vegetable oil in a medium saucepan over a medium heat until shimmering then toss in one caper to test if it’s hot enough - the caper should sizzle immediately. Once the oil is hot enough, add the rest of the capers to the hot oil and fry, for anywhere between 2 - 3 minutes, until the capers start to burst and turn brown. Remove from the oil with a slotted spoon and drain on kitchen paper. They will crisp up as they cool. Allow to cool completely.
2. Place the shredded chicken meat into a bowl with the yoghurt, mayonnaise, Dijon, lemon zest, chopped herbs, 1 garlic clove finely chopped and some seasoning and mix together until well combined.
3. Lightly toast the bread on a griddle pan with a little oil then drizzle with a little olive oil and rub with the garlic clove.
4. Garnish with the thinly sliced radishes, deep fried capers and some extra dill fronds.