Crispy Rice and Herb Salad
Ingredients
Crispy rice
- 250g cooked jasmine or basmati rice (day-old is best)
- 1 x 400g tin chickpeas (drained & rinsed)
- 1 tbsp gochujang
- 1 tbsp neutral oil
- Salt
Salad
- 1 small red onion
- 1 red pepper
- 1 small cucumber
- 2 spring onions
- 2 mild red chillies
- Large handful each: fresh coriander and mint
- 2 tbsp sesame seeds
Dressing
- Juice of 1 lime
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 garlic clove (grated)
- 1 tsp grated ginger
- 1 tsp chilli crisp or sriracha (optional)
Preparation
Press the rice into a hot pan with oil and gochujang. Do not stir too much to allow it to become golden. Cook at 200 degrees for 30 minutes.
Whisk all the dressing ingredients in a small bowl until smooth.
Chop the vegetables and herbs, then mix everything together with the crispy rice, chickpeas, seeds, and dressing.
Tips
This recipe can be prepared in 30 minutes and made ahead for lunches or barbecues.
It is fresh, filling, and satisfying, ideal for healthy dinners or work lunches.
