Fennel and Apple Slaw:
Place the stock, ginger and garlic in a deep frying pan over medium heat and bring to a simmer. Add the chicken and cook for 5 minutes each side. Remove the pan from the heat and allow the chicken to stand for 10 minutes. Remove the chicken from the stock, shred and toss with the sesame seeds and salt.
To make the fennel and apple slaw, combine the fennel, apple and mint. Divide between serving plates and top with the shredded chicken. Combine the buttermilk and lemon juice and spoon over the salad to serve.
From Fresh and Light by Donna Hay, HarperCollins 2014.
"The most delicious things that we make are often things that are grown in and around our world. It's not necessarily fancy or hard to get; it's just a question of sourcing it," says chef Mario Batali, co-author of America Farm to Table.