For a quick and easy lunch, this crispy rice salad brings the greens and the flavour with a tahini and soy sauce dressing.
Ingredients
250g Woolworths microwave brown rice
1 tbs crispy chilli oil
2 tbs soy sauce
2 tbs extra virgin olive oil
1 tbs Macro Organic hulled tahini
1/2 large avocado, chopped
1 Lebanese cucumber, halved lengthways, sliced
1 cup frozen edamame, blanched
2 green onions, sliced
1/4 cup coriander leaves
1 tbs Woolworths sesame seeds, toasted
Directions
Step 1
Preheat oven to 200°C/180°C fan-forced. Grease and line a baking tray with baking paper. Combine rice, chilli oil, 1 tbs of soy sauce and 1 tbs of oil in a bowl. Spread rice over prepared tray. Bake, stirring occasionally, for 15-20 minutes, or until crispy. Cool.
Step 2
Whisk remaining oil, remaining soy sauce and tahini in a small bowl.
Step 3
Place rice in a bowl. Add avocado, cucumber, edamame, onion and coriander. Add dressing. Toss to combine. Sprinkle over sesame seeds and serve.