METHOD:1

First prepare the Cacik: For the Cacik: Chop the cucumber into tiny pieces, as small as you can, and place in a bowl

Cover the cucumber with salt and set aside for 30 minutes

The cucumbers will start to exude their juices which will flavour the yogurt nicely

Put a griddle pan on medium high heat, cover the peppers with olive oil and start to char

Cut the tomato and cucumber into medium pieces

Slice the red onion as thin as you can

Chop the parsley fine

Place all ingredients in a bowl and cover with a the juice of 1 lemon

Season with salt and pepper

Let it sit in the fridge for 30 minutes 1 hour, stirring a couple times, so it starts to exude juice

Tear the lettuce into mouth-siazed peices

Cut the red cabbage into thin slices

Grate the carrot

Mix together in a bowl

Tear the chicken into large pieces and add to the salad

Remove the tomato salsa from the fridge

Drain the juice and keep for later

Now add the tomato, cucumber, parsley onion mix to the chicken salad, as well as the sliced gherkin

Lay out the salad on a large plate or chopping board

Serve with the charred peppers, cacik, salsa vinaigrette and some chilli sauce