As recommended by Yvonne Lorkin — pair this with a vibrant Chardonnay that oozes pineapple, buttered crumpet and some soft, creamy characters on the finish like the Whistling Buoy Canterbury Kokolo Vineyard Chardonnay 2014.


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.

1 cup brown rice, rinsed and drained
200 grams green beans, blanched and thinly sliced lengthways
300 grams smoked chicken breast, thinly shreded
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 lengthways
¼ cup packed coriander, roughly chopped

4 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 teaspoon honey
2 cloves garlic, crushed
Sea seal and ground pepper

Dressing: Whisk all 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 combined then transfer to a serving platter. Top with the reserved fennel fronds and a grind of pepper.

Serves 6

Recipe by Claire Aldous
Photography by Aaron McLean
Published in Dish Magazine — February/March 2016, Issue 64

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