This is Ottolenghi magic right here. A seemingly unassuming recipe; the combination of 3 rices, plenty of herbs, spring onions and fried onion instead makes for a dish bursting with flavour and texture and is just downright delicious. So delicious, that I would even forgo the roast chicken next time as it’s the rice that’s the star here. Next time I think I’ll tweak the recipe to use a little more brown and red rice and maybe more fried onion in place of the chicken.

As with most Ottolenghi dishes, this is best served with one or two other dishes – perhaps a tomato salad or some stir-fried greens. Try serving it piled high on a  large serving plate. Happily, it will also keep in the fridge for several days and is perfect for lunchboxes.

Chicken and 3-rice salad from Ottolenghi: The Cookbook

serves 8

Note: I used puy lentils instead of red rice in the picture above as I couldn’t find red rice.

1 roast chicken, meat removed from carcass and shredded
200g basmati rice
50g red rice
50g brown rice
1 onion, sliced
small bunch spring onions, sliced
small bunch mint, shredded
large bunch coriander, chopped
large bunch rocket

Dressing
65ml lemon juice
2 tbsp sesame oil
2 tbsp fish sauce
35ml olive oil

• Cook the brown and red rice in 3 times its volume of water for 40-45 minutes, or until tender. Drain off any excess water and rinse in cold water. Drain thoroughly.
• Meanwhile, cook the basmati rice. Measure the rice in a measuring jug or cup and tip into a saucepan. Add the 1½ times the volume of water and a pinch of salt. Bring to the boil, then turn the heat down as low as possible and cook for about 10 minutes, or until all of the water is absorbed. Turn off the, remove the lid and cover the pan with a tea towel until needed.
• Heat a little oil in a frying pan and cook the onion, with a pinch of salt,over a low heat for 10-15 minutes until completely soft and caramelised.
• To make the dressing, whisk all the ingredients together in a bowl along with any chicken juices.
• To assemble the salad, pour the dressing over the shredded roast chicken. Add the remaining ingredients and mix well. Pile the salad onto a large serving platter.