Crispy Rice Salad with Cucumbers and Sesame Dressing

Recipe

Serves: 4 people | Prep time:  20 minutes | Cooking time: 40 minutes

Asian | Main | Dairy Free | Vegetarian | Vegan

Ingredients

Crispy Rice:

• 2 x 250g Microwavable Long Grain Rice
• 2 tbsp Vegetable Oil
• 1 tbsp Soy Sauce
• 1 tsp Crushed Dried Chilli Flakes

Sesame Dressing:

• 3 tbsp Sesame Seeds
• 2 tbsp Olive Oil
• 1 Garlic Clove
• 1 tbsp Maple Syrup
• 1 tbsp Lime Juice
• Pinch of Chilli Flakes
• Pinch of Salt and Pepper

Salad:

• 160g Sugar Snap Peas
• 145g Mini Corn
• 4 Mini Cucumbers, thinly sliced
• 2 Carrots, peeled into ribbons
• 1 Avocado
• 1/4 Red Cabbage, shredded
• Small handful of Fresh Coriander
• Sesame Seeds  

Method

1. Preheat the oven to 220°C/200°F/ Gas Mark 7
2. Spread the rice in a thin layer on a baking sheet, then drizzle over the oil, soy sauce and chilli flakes and mix to combine.
3. Bake the rice for 30-40 minutes, turning every 10-15 minutes, until crisp and golden.
4. While the rice cooks, heat the sesame seeds in a large frying pan and cook for 1-2 minutes until lightly toasted.
5. Place the toasted sesame seeds into a pestle and mortar, or small food processor, and grind until a rough paste.
6. Add the olive oil and grind until smooth.
7. Add the remaining dressing ingredients and mix until smooth and combined.
8. Blanch the mini corn and sugar snap peas in boiling water for 2 minutes.
9. When ready to serve, place the crispy rice, salad ingredients and half of the dressing into a large serving bowl and mix to combine.
10. Divide between four bowls and drizzle the remaining sesame dressing over the salads and serve.