Smoked Chicken, Green Bean and Papaya Salad
Photography by 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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.