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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.