Mango Crispy Rice Salad With Smacked Cucumber, Avocado, Black Beans, Toasted Cashews, Tahini & Chilli Crunch Dressing

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. Line the roasting tray with a sheet of parchment paper.

STEP 2

Rinse the sushi rice under cold water until the water runs mostly clear, then drain well. Add it to a saucepan with 1.25–1.5 times its volume of cold water and, if you have time, leave it to soak for 10–15 minutes. Bring to the boil over a medium heat, then cover, reduce the heat to low, and cook for 10 minutes without lifting the lid.

Once cooked, remove from the heat and fluff the rice with a fork to release the steam. Stir through half of the chilli oil until evenly coated.

Spread the rice in a thin, even layer over the lined roasting tray. For extra crispiness, you can lightly brush or spray the rice with a little oil if you have some to hand. Roast for 15–20 minutes, or until the rice is crisp and golden.

Add the cashews to the tray for the final 5 minutes of cooking to toast.

STEP 3

Trim the ends off the baby cucumber and place it on a chopping board. Gently smash it along its length using a rolling pin or the flat side of a heavy pestle until it splits, then chop diagonally into bite-sized pieces.

Transfer to the large mixing bowl and toss with the remaining chilli oil.

STEP 4

Meanwhile, peel, stone and dice the avocado and mango into bite-sized pieces. Drain and rinse the black beans. Pick the coriander leaves from the stalks.

Cut the lime into wedges and finely slice the red chilli for garnish.

STEP 5

When the crispy rice is ready, add it to the bowl with the smashed cucumber, along with the avocado, mango, black beans and coriander leaves. Toss everything together until well combined.

STEP 6

Divide the crispy rice salad between serving bowls. Top with the toasted cashews, drizzle over the tahini dressing, and finish with a squeeze of fresh lime juice and the sliced red chilli. Enjoy!