Another Ottolenghi salad which is really damn good, I just made this for 30 people which I'm not going to lie was a massive faff but if your making it for a normal amount of people it shouldn't be too bad. It's stuffed with all kinds of ingredients and has a warm asian flavour, perfect to take as a picnic salad.
serves 8
1 small whole chicken
200g basmati rice
50g wild rice
50g brown rice
1 large onion, thinly sliced
6 spring onions, thinly sliced
4 mild red chillies, cut into thin strips
small bunch coriander, chopped
small bunch mint leaves, chopped
large handful of rocket leaves, shredded
salt pepper
Dressing
65ml lemon juice
30ml sesame oil
30ml thai fish sauce
35ml olive oil
Preheat the oven to 220˚C. Rub chicken with olive oil and season. Place in a roasting tin and put in the oven for 10 mins then lower the temperature to 190˚C and continue to roast for 50-60 mins until the chicken is cooked and juices run clear. Remove to cool and keep all the cooking juices for later.
While the chicken is roasting, cook the different rices separately following the packet instructions, make sure they still have a bit of bite as if over cooked it will fall apart later. When they are all ready drain and rinse with cold water and leave to cool.
Heat a frying pan on a medium heat and fry the onions in a bit of olive oil and a pinch of salt until nice and golden, leave aside to cool.
Take the meat off the chicken and tear apart into chunks, chop all the herbs, onions, chills.
Whisk all the ingredients for the dressing together and add the chicken juices to it, if it is quite fatty stick the juices in a jug in the fridge and the fat will go hard so you can spoon it off.
Gently using your hands mix all the ingredients and dressing together in a large bowl until well mixed, tasting and adjusting the seasoning as you go.
1 small whole chicken
200g basmati rice
50g wild rice
50g brown rice
1 large onion, thinly sliced
6 spring onions, thinly sliced
4 mild red chillies, cut into thin strips
small bunch coriander, chopped
small bunch mint leaves, chopped
large handful of rocket leaves, shredded
salt pepper
Dressing
65ml lemon juice
30ml sesame oil
30ml thai fish sauce
35ml olive oil
Preheat the oven to 220˚C. Rub chicken with olive oil and season. Place in a roasting tin and put in the oven for 10 mins then lower the temperature to 190˚C and continue to roast for 50-60 mins until the chicken is cooked and juices run clear. Remove to cool and keep all the cooking juices for later.
While the chicken is roasting, cook the different rices separately following the packet instructions, make sure they still have a bit of bite as if over cooked it will fall apart later. When they are all ready drain and rinse with cold water and leave to cool.
Heat a frying pan on a medium heat and fry the onions in a bit of olive oil and a pinch of salt until nice and golden, leave aside to cool.
Take the meat off the chicken and tear apart into chunks, chop all the herbs, onions, chills.
Whisk all the ingredients for the dressing together and add the chicken juices to it, if it is quite fatty stick the juices in a jug in the fridge and the fat will go hard so you can spoon it off.
Gently using your hands mix all the ingredients and dressing together in a large bowl until well mixed, tasting and adjusting the seasoning as you go.