Cathedral Cellar Sauvignon Blanc Lebanese Fattoush Salad

I love everything about this dish!

The nutty and flavourful Sumac-flavoured brown rice, the crispy fried chicken and all the fresh ingredients and herbs make for a fantastic flavour combination – and it is packed with nutritious goodness!

This is a wonderful recipe, with ingredients readily available which makes it the perfect all-seasons dish. It is also great for entertaining the crowds. I paired this dish with the Cathedral Cellar Sauvignon Blanc.

Serves: 4 - 6

Prep Time: 45 minutes and can be done in advance
Easy to prepare

INGREDIENTS:

2 cups of raw brown rice.
3 grated cloves of garlic
3 tablespoons of Willowcreek Persian Lime flavoured olive oil
2 tablespoons of sumac
4 chicken breast fillets
2 cups of tomato sliced
Handful of fresh radishes sliced and chilled in ice water
Sliced cucumber
Sliced red onion
Sliced red pepper
Chopped fresh mint and flat leaf parsley
Juice and rind of two lemons and two tangerines
Willowcreek extra virgin Frantoio Olive Oil
1 cup of pomegranate arils

METHOD:

Cook the rice to specification on packet - strain and cool
Blend the garlic, Persian Lime olive oil and sumac together
Pour half of the mixture over the cooling brown rice and stir
Heat a skillet over medium heat, brush the chicken thighs with remainder of liquid and pan fry till golden brown in some olive oil for about 5 minutes a side, set aside to cool
Combine the tomatoes, radishes, cucumber, red onion, peppers, mint and parsley in a bowl and toss with the lemon and tangerine juice and rind with some Frantoio olive oil - season to taste
Spoon rice onto a serving platter followed by the freshly tossed ingredients and the chicken then garnish with the pomegranates and more fresh herbs
Serve with chilled Cathedral Cellar Sauvignon Blanc

Also see:

Cathedral Cellar spice things up with Chef Mynhardt Joubert

Cathedral Cellar Triptych Vietnamese Pho

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