Crispy Rice Salad
Ingredients
For the dressing
- 2 tbsp tahini
- 1 tbsp sesame oil
- ¼ tsp garlic
- ½ ginger
- 1 tbsp soy sauce
- ½ lime, juice
- 1 tbsp of water, if needed
For the rice
- 100 g rice
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp chilli oil
For the salad
- 1 avocado, chopped
- ½ cucumbers, chopped
- 110 g chardgrill ready-to-eat chicken, sliced
- 150 g frozen edamame beans, defrosted
- spring onion, sliced and pickled
- handful of roasted cashews, chopped
Instructions
- Start with the rice: you can use your leftover or if you haven’t got any yet, cook the rice as per package instructions and let it cool down completely.
- Add the rice to a baking tin, add the seasoning and mix, straight into your baking tin.
- Bake at 200C for 15-20 mins.
- Remove from the oven and let it cool down while you prepare the rest of the salad.
- In a bowl add the dressing ingredients and mix.
- Assemble your salad with the salad ingredients, add the crispy rice on top and the dressing. Mix and enjoy straight away!