Method
Step 1
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Step 2
Potato chips: cut them into 1cm slices lengthways and cut those slices into 1cm chips. Place the chips on a tin foil lined baking tray. Drizzle with olive oil, coat in the Fisherman’s Spice and sprinkle with pepper (no salt – there is salt in the spice mix). Then mix and spread in a single layer. Roast for 25 minutes, until golden and cooked.
Step 3
Red slaw: Mix together the cabbage, carrot, beetroot and mayonnaise. Season with salt and pepper and add a squeeze of lemon juice to taste.
Step 4
Ciabatta: Bake for 8-10 minutes in the oven until warm and crusty. Remove, allow to cool and cut in half.
Step 5
Serve by spreading the bottom half with Dijon mustard and top with the pastrami and red slaw. Serve the potato chips on the side.