Crispy Rice and Herb Salad

Save

Servings

Prep time

20 min

Source

For the 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

For the Salad

1 small red onion

1 red pepper

1 small cucumber

2 spring onions

2 mild red chillies

Large handful each: fresh coriander & mint

2 tbsp sesame seeds

For the 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)

Crisp the rice – Press into a hot pan with oil & gochujang. Don’t stir too much so it gets properly golden. Cook at 200 for 30 minutes.
Make the dressing – Whisk everything in a small bowl until smooth.
Chop & toss – Mix crispy rice, chickpeas, chopped veg, herbs, seeds & dressing.

0 comments

Comment