Roast chicken and three-rice salad

This dish is delicious and nutritious (for once the cliché is utterly true), and also a great way to use up leftover roast chicken. If you happen to have some, skip the roasting part and go straight on to the salad bit.Shiso is grown in East Asia. We first came across shiso leaves first in one of our favorite Japanese restaurants, Tosa, in Hammersmith. They are from the mint family, taste mildly like cumin and cilantro, and look a little like nettles. They are available in some Asian markets, but if you can’t get them, arugula makes a satisfactory substitute

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Step 1

Preheat the oven to 425°F / 220°C. Rub the chicken with a scant 3 tablespoons / 40 ml of the olive oil and season liberally with salt and pepper. Place in a roasting pan and put in the oven for 10 minutes. Lower the temperature to 375°F / 190°C and continue to roast for 50 to 60 minutes, basting with the juices occasionally, until the chicken is thoroughly cooked. Remove from the oven and leave to cool to room temperature. Reserve the cooking juices.2 While the chicken is roasting, cook the rice. Place the basmati in a saucepan with 1⅔ cups / 400 ml water and a pinch of salt. Bring to a boil, then lower the heat to minimum, cover, and simmer for 20 minutes. Remove from the heat and leave, covered, for 10 minutes. Uncover and leave to cool completely.3 Place the wild and brown rices in a saucepan and pour in enough cold water to cover the rice by at least 3 times its volume. Bring to a boil and simmer gently, uncovered, for 40 to 45 minutes, until the rice is tender but still retains a little firmness. If the water runs low, top up with extra boiling water. Drain through a sieve and run under plenty of cold water to stop the cooking. Leave there to drain.4 Carve the meat from the chicken or simply tear it off in largish chunks. Put it in a bowl large enough to hold the whole salad.5 To make the dressing, in a separate bowl, whisk all the dressing ingredients together with the cooking juices from the chicken. Pour the dressing over the chicken and set aside.6 Heat the remaining 1½ tablespoons / 30 ml olive oil in a pan, add the onion and a pinch of salt, and fry over medium heat until golden. Remove from the heat and leave to cool.7 Add the 3 rices, the fried onion and green onions, chiles, and chopped herbs to the chicken. Mix well, then taste and adjust the seasoning.