Smoked Chicken, Green Bean and Papaya Salad
Photography Manja Wachsmuth.
Serves: 4–6
INGREDIENTS
1 whole smoked chicken
1 small red onion, very thinly sliced
250 grams round green beans, stems trimmed
large handful of fresh bean sprouts
1 papaya, peeled, seeded and roughly chopped
Basil and cashew nut dressing
1/3 cup chopped, roasted cashew nuts
¼ cup sweet chilli sauce
1 clove garlic, crushed
1 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons sesame oil
zest and juice 1 lime
small handful of basil leaves, plus extra for garnish
METHOD
Dressing: Put all the ingredients in a food processor and blend until the cashews are finely chopped.
Salad: Pull the meat off the chicken and discard the skin, bones and any fat. Shred the meat into long strips. Soak the onion in cold water for 10 minutes then drain and squeeze dry in a clean tea towel. Blanch the beans in boiling salted water then drain and refresh under cold water. Drain and pat dry on kitchen towels.
To assemble: Place all the salad ingredients in a large bowl and gently toss with the dressing.
Transfer to a serving platter and garnish with extra basil if using.
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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.