Crispy rice salad with chicken, smacked cucumber & peanut lime dressing

This crispy rice salad is fresh, filling and completely addictive. Inspired by the viral crispy rice trend, this version is baked with red Thai curry paste until golden and crunchy for loads of flavour. Loaded with shredded chicken, smashed cucumber, edamame and avocado, all tossed in a punchy peanut lime dressing. Great for lunch or a light dinner and a brilliant way to use up leftover rice.

Time to make : 30 minutes

Serves : 2

Ingredients

250g cooked rice*

1 tbsp red Thai curry paste

1 tsp soy sauce 1 cucumber 100g edamame beans

2 spring onions, diced

1 avocado, diced

30g peanuts, roughly chopped

Handful of mint and/or coriander 200g chicken, cooked and shredded

Dressing

2 tbsp peanut butter

1 tbsp maple syrup

1 tbsp soy sauce

½ tbsp toasted sesame seed oil

1 lime, juiced

1 garlic clove, minced

1 inch chunk of fresh ginger, minced

Method

1. Preheat a fan oven to 200°C (see notes for air fryer instructions).

2. Mix the red Thai curry paste and soy sauce into the cooked rice until every grain is coated, then spread out onto a lined baking sheet in a single, flat layer, smoothing it down with the back of a spoon.

3. Bake for 25 minutes until golden and crisp at the edges, then set to one side.Once cool enough to touch, break it up with your hands or a wooden spoon.

4. Smash the whole cucumber with the flat side of a knife, then roughly chop into bite-sized pieces.

5. Whisk all the dressing ingredients together with a fork until smooth, adding 2–4 tbsp of water gradually until the dressing is pourable.

6. In a large bowl, combine the shredded chicken, cucumber, edamame, avocado and spring onions. Add the crispy rice, pour over the dressing and toss everything together. Top with the chopped peanuts and fresh herbs and serve immediately.

Nutritional information:

(per serve)

660 cals

23g fat, 68g carbs, 50g protein

Good to know:

• A great way to use up leftover rice - any variety works; basmati, wholegrain or whatever you've got. If using a pre-cooked pouch, crush it up with your hands before so there are no clumps. If cooking from scratch, 90g of dry rice will give you roughly 250g cooked.

• Air Fryer: Spread the coated rice in a single layer in the basket (you may need to do this in batches). Air fry at 200°C for 15 minutes, shaking halfway.

• Best eaten straight away once dressed as the rice will go soggy. To make ahead, keep the crispy rice and dressing separate in the fridge for up to 3 days and assemble just before serving.