Smoked Chicken and Brown Rice Salad with Dates and Preserved Lemon
Photography Aaron McLean.
Perfect for lunch or dinner, the salad is brimming with wonderful flavours and textures from preserved lemons, chewy brown rice, sticky dates and tender moist chicken.
Serves: 6
INGREDIENTS
1 cup brown rice, rinsed and drained
200 grams green beans, blanched and thinly sliced lengthways
300 grams smoked chicken breast, thinly shredded
1 x 400 gram tin chickpeas, rinsed and drained
2 spring onions, thinly sliced
½ cup walnut pieces, toasted
1 fennel bulb, thinly sliced, fronds reserved
2 pieces preserved lemon, skin thinly sliced
6 fresh dates quartered lengthwise
¼ cup packed coriander, roughly chopped
Dressing
4 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
2 cloves garlic, crushed
sea salt and ground pepper
METHOD
Dressing: Whisk all of the ingredients together and season.
Cook the rice in boiling salted water until tender. Drain well and set aside to cool.
To assemble: Place all the ingredients, except the fennel fronds, in a large bowl and pour over the dressing. Toss well to combine then transfer to a serving platter. Top with the reserved fennel fronds and a grind of pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.