• Finely chop garlic. 
• Halve snacking tomatoes. 
• Thinly slice cucumber into rounds. 
• In a medium bowl, combine the white wine vinegar
and a good pinch of sugar and salt. 
• Add cucumber to pickling liquid. Add enough water
to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it 
pickle faster!

• Cut bake-at-home ciabatta into slices. 
• Toast or grill ciabatta to your liking. 
• In a small microwave-safe bowl, add garlic and the 
plant-based butter and microwave in 10 second 
bursts, until melted and fragrant. Season to taste 
with salt and pepper.
• Brush garlic butter over ciabatta, then roughly 
chop. 

• In a large frying pan, heat enough olive oil to coat 
the base over medium-high heat. Cook 
plant-based crumbed chicken until golden and 
heated through, 2-3 minutes on each side. 
• Transfer to a paper towel-lined plate. 

• Meanwhile, in a large bowl, combine Dijon mustard, 
the brown sugar, a splash of pickling liquid and a 
drizzle of olive oil. 

• Drain cucumber. 
• To the bowl with dressing, add pickled cucumber, 
tomatoes and mixed salad leaves. Toss to combine 
and season to taste. 

• Slice chick’n. 
• Divide salad between bowls. 
• Top with crumbed chick’n and garlic croutons. 
• Drizzle over golden goddess dressing to 
serve. Enjoy!