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Cooking instructions

Crispy Rice Salad With Smacked Cucumber, Avocado, Edamame, Black Beans, Toasted Cashews, Chilli & Satay Dressing

Crispy Rice Salad With Smacked Cucumber, Avocado, Edamame, Black Beans, Toasted Cashews, Chilli & Satay Dressing

This salad is delicious, satiating, full of protein and fibre, as well as crunchy fresh textures and flavours. Featuring rice roasted in a little chilli dressing until crispy. Tossed with smacked cucumber, edamame and black beans for protein, avocado and toasted cashews for healthy fats, and finished with chilli dressing and satay sauce for punchy flavours.

Prep time

5

Total time

25

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat your oven to 220°C / 200°C fan. Boil your kettle, then take out a saucepan, a roasting tray, and a large mixing bowl.

STEP 2

Place your saucepan over medium heat and pour in the boiling water from your kettle. Boil the edamame for 1 minute, then drain and set aside.

STEP 3

Place the saucepan you used for boiling the edamame back on the hob. Add the basmati rice and cover with 1.5 times its volume in water. Bring to the boil, then reduce the heat to low, cover, and simmer for 9–10 minutes, until the water has been absorbed and the rice is al dente.

Once ready, remove from the heat and fluff up with a fork to release the steam. Add half of the chilli oil and mix well. Line your roasting tray with parchment paper and spread the rice mixture in a thin layer. You may want to brush or spray a little oil over the rice for extra crispiness. Place in the oven and cook for 15–20 minutes, or until the rice is crispy.

Add the cashews for the final 5-10 minutes to toast.

STEP 4

Trim the ends of the cucumber, and place it on a chopping board. Smash it gently along the length using a rolling pin or a heavy pestle until it splits, then chop diagonally into bite-sized chunks. Place into a large mixing bowl and toss through the remaining chilli oil.  

STEP 5

In the meantime, peel, de-stone, and dice the avocado into bite-sized pieces. Drain and rinse the black beans. Finely slice the spring onions. When the crispy rice is ready, add the rice, spring onion, avocado, black beans and edamame to the mixing bowl with the smacked cucumber and mix everything together.

STEP 6

Divide the crispy rice salad between serving bowls, top with the toasted cashews, drizzle over the satay dressing, and enjoy.