A healthy take on the classic Middle Eastern shawarma or Greek gyro; great for a midweek treat, lunch or make a whole bunch of them for a sharing platter.
Place the shredded red cabbage in a wide, shallow dish. Dissolve the sugar in 50ml boiling water from the kettle and add the Chardonnay Vinegar, 1 tsp salt and mix thoroughly , pour over the cabbage to cover and set aside but agitate now and again
Coat the chicken with Rose Harissa paste and ½ teaspoon of salt. Heat the extra virgin olive oil in a large shallow non-stick frying pan on a medium-high heat and add the chicken, fry for 3-4 minutes each side. Turn off the heat and cover the pan, rest the chicken for 2 minutes
Meanwhile, heat the pitta breads in the toaster. Drain the cabbage and pile onto split toasted pitta bread, top with Harissa chicken and a dollop of sour cream if you choose.