2 tbsp extra virgin olive oil
1 onion, peeled and finely chopped
3 sticks of celery, finely chopped
1 tsp turmeric
1 tsp ground cumin
2 handfuls of cold chicken (picked off a leftover roast chicken or from 2 chicken legs)
1 jalapeño chilli from a jar, chopped
240ml kefir (fermented milk)
Juice of half a lime
Handful of chopped fresh coriander
Handful of pomegranate seeds
Pinch of sea salt
1 little gem lettuce
- Heat the oil gently in a pan and add the onion, celery, turmeric and cumin. Stir on and off for 8-10 minutes until the onions are translucent and starting to brown. Remove from heat and allow to cool down.
- Combine the onion mixture with the chicken in a bowl and add the jalapeño chilli.
- Pour in the kefir and lime juice and stir in the coriander, then sprinkle the pomegranate seeds and a little sea salt on top to serve.
- Leave the mixture in the fridge until needed or serve straight away, scooped on to several little gem lettuce leaves.
Adapted by Claire Coleman from The 10-Hour Diet by Jeannette Hyde, published by Gallery UK, price £8.99. To order a copy for £7.64 until 2 February, go to mailshop.co.uk/books*.
WARNING The 10-Hour Diet is not recommended for anyone with a history of eating disorders, or if you are already a type 1 or type 2 insulin-dependent diabetic unless closely monitored by a medically qualified doctor. If using this diet in the early signs of out-of-range blood sugar levels, talk to your doctor before trying it. And if you are taking prescription drugs, check in regularly with your doctor or consultant while following this diet. Never change your medication without consulting the doctor who has prescribed it.
Food styling: Lou Kenney. Prop styling: Charlie Phillips