Mango and Edamame Crispy Rice Salad

Ingredients:



Crispy Rice:
2 cups of rice, cooked and completely cooled 1 tbsp sesame oil
2 tbsp tamari
1.5 tbsp crispy chilli oil

Salad:
1/2 cup mint, roughly chopped
1/2 cup coriander, roughly chopped 3 spring onions, sliced
1 Lebanese cucumber, sliced
1 avocado, cubed
1 mango, cubed
1 cup edamame beans

Dressing:
1 tbsp tamari
1 tbsp sesame oil
2 tsp maple syrup
1cm piece of ginger, peeled and finely grated Juice of one lime
1 tbsp crispy chilli oil

Method:
1. Preheat oven to 200 degrees, fan forced.
2. Spread the rice on a large baking tray. Drizzle with sesame oil, tamari and chilli oil and mix to combine. Bake for 40-45 mins, tossing at the halfway mark. Once crispy, remove from the oven.
3. Add the salad ingredients to a large bowl and toss. Add the dressing ingredients to a jar and shake to combine. Pour over the salad.
4. Divide the salad between bowls and top with a generous amount of crispy rice. Enjoy!

Notes:
This salad is best enjoyed immediately to keep the crunchy texture. Rice can be cooked a day in advance.

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