1 cup brown rice, rinsed and drained
200 grams green beans, blanched and thinly sliced lengthways
300 grams smoked chicken breast, thinly shredded
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 lengthwise
¼ cup packed coriander, roughly chopped
4 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
2 cloves garlic, crushed
sea salt and ground pepper
Dressing: Whisk all of 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 combine then transfer to a serving platter. Top with the reserved fennel fronds and a grind of pepper.