Wild Rice, Chicken & Mushroom Salad

SERVES 4 PREPARATION & COOKING 1 HOUR, 15 MINUTES

¾ cup wild rice 1 medium orange 2 teaspoons honey 1 tablespoon fresh thyme

leaves 1 garlic clove, crushed 2 tablespoons olive oil 2 small chicken breasts,

skin on 400g portobello mushrooms 350g watercress, leaves picked 1 medium red onion, thinly

sliced FIG DRESSING 3 dried figs, thinly sliced ½ cup freshly squeezed

orange juice 1 tablespoon red wine vinegar

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

3. Finely grate rind from orange. Cut top and bottom from orange. Cut off the white pith, following the curve of the fruit. Cut down both sides of white membrane to release each segment.

4. Combine grated rind, honey, thyme, garlic and half the oil in a large bowl. Add chicken and toss to coat in the marinade.

5. Toss mushrooms in remaining oil and season. Arrange chicken mixture and mushrooms on an oven tray. Roast for 25 minutes or until just cooked through. Remove chicken and rest, covered, for 5 minutes. Slice thinly.

6. FIG DRESSING. Place figs and orange juice in a small saucepan, then bring to the boil. Reduce heat to low, simmering, covered, for 5 minutes. Stir in vinegar and cool.

7. Combine rice with half the dressing. Top with chicken, mushrooms, watercress, onion and orange segments. Serve drizzled with the remaining dressing.