Chicken sliders with mozzarella and tangy fennel salad

Chop the chicken very finely.

Combine the chicken with the grated red onion, parsley, Nando’s PERi-PERi sauce and toasted breadcrumbs. Allow the mixture to sit for 30 minutes before rolling into golf ball sizes

Heat the oil to a medium heat.

Place the balls in the pan, press them down to make a patty shape and cook until browned and cooked through (about 3 minutes a side).

To make the fennel salad, toss together the fennel, halve and chopped tomatoes, the granadilla pulp and yoghurt. Season with salt and pepper and toss.

Halve the buns and toast lightly before adding the chicken patty topped with torn mozzarella and the tangy fennel salad.