Crispy Rice and Cucumber Salad with Tahini Dressing*

Author: Holly White

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Crispy Rice and Cucumber Salad with Tahini Dressing

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Ingredients

Crispy Rice

• 200g cooked rice
• 75 g pre-cooked weight
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp crisp chill

Salad

• 1 large thinly sliced cucumber
• 150g cooked edamame
• 75g chopped nuts
• 1 avocado, diced
• 2 spring onions, thinly sliced
• 2 tbsp sesame seeds
• a large of coriander, chopped

Dressing

• 60g olive oil
• 50g tahini
• 15g maple syrup
• Juice of 1-2 limes (Zest before and save this for topping)
• 1 garlic clove, minced
• Salt and pepper

Instructions

1. Preheat oven to 180c
2. Place the cooked rice in a lined baking tray, add soy sauce, sesame oil and crisp chilli, mix well to combine, spread evenly in the tray and cook for 20 minutes or until crispy.
3. To prepare the dressing, mix all ingredients in a small bowl. Taste for seasoning.
4. Place all the salad ingredients in a large bowl, mix well to combine, add crispy rice, dressing.Top with extra chopped nuts, fresh coriander and lime zest.
5. Serve and enjoy

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.