WILD RICE, CHICKEN & MUSHROOM SALAD

PREP + COOK TIME 50 MINUTES SERVES 4

¾ cup (150g) wild rice

1 medium orange (240g) 2 teaspoons honey

1 tablespoon fresh thyme leaves 1 clove garlic, crushed 2 tablespoons olive oil

2 small chicken breast supremes

(skin on) (500g)

400g portobello mushrooms 350g watercress, leaves picked 1 medium red onion (170g),

sliced thinly

FIG DRESSING

3 dried figs (50g), sliced thinly ½ cup (125ml) freshly squeezed

orange juice

1 tablespoon red wine vinegar

1 Preheat oven to 180°C/160°C fan. 2 Place rice in a medium saucepan with enough cold water to cover; bring to the boil. Reduce heat to medium; simmer for 30 minutes or until tender. Drain well; rinse under cold water.

3 Meanwhile, finely grate rind from the orange into a small bowl. Cut the top and bottom from the orange; cut off the white pith, following the curve of the fruit. Cut down both sides of