Serves: 4
INGREDIENTS
Salad
1⁄2 a whole smoked chicken or 1 smoked double chicken breast
1⁄2 small red onion, thinly sliced
2-3 nectarines, thinly sliced
1/3 cup whole, skin on, roasted almonds
2 small cos lettuces, leaves separated
handful rocket
Parmesan or pecorino for grating
Dressing
1⁄2 cup crème fraîche
small handful basil
1 clove garlic, crushed
1 tablespoon lemon juice
1 teaspoon honey
2 tablespoons milk
sea salt and freshly ground pepper
METHOD
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
Shred the chicken into long pieces, discarding the skin and bones. Soak the onion in cold water for 10 minutes. Drain and squeeze dry in a clean kitchen towel.
To assemble: Layer half the salad ingredients on a platter, shave over some Parmesan and drizzle with some of the dressing. Repeat with the remaining ingredients and drizzle with more dressing. Serve the remaining dressing separately in a small bowl.
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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.