Serves 4

For the chicken:

½ cup Spekko parboiled white rice

4 Tbs Huletts brown sugar

10 Ceylon tea bags

4x chicken breasts

2 Tbs olive oil

Salt and pepper

1 Tbs dried Oregano

For the dressing:

1 cup Lancewood double cream plain yoghurt

1 avocado

Handful fresh parsley

1 lime, zested and juiced

Salt and pepper

To assemble:

4 baby cos, cut into wedges

4 boiled eggs, peeled and quartered

150g cherry tomatoes, halved

100g blue cheese

Place the rooibos, rice and sugar into a disposable foil roasting tray, stir well to evenly distribute, then place into the stove, cover with foil and heat until it starts smoking.

Rub the chicken with olive oil, then season with salt, pepper and oregano.

Uncover the tray, then place a trivet or rack onto the smoking tray, then place the chicken on top. Cover again, then leave to smoke for 15 minutes or until the chicken is cooked through.

In a blender, combine the ingredients for the dressing and blend until smooth.

Lay the salad ingredients onto serving plates. Slice the chicken and place on top of the salad, drizzle with the dressing, then serve the remaining dressing on the side.