Crispy rice salad with leftover lamb
Make the most of your leftover roast lamb
Serves
4
Prep Time
15 mins
Cook Time
20 mins
Trending on social media, this crispy rice salad is the one to make this summer. Laden with herbs and fresh vegetables, it's a great way to use up day old rice as well as leftover roast lamb. Truth be told, we've also cooked lamb rump from scratch just to have this salad. Pro tip: Make sure the rice is a day old, it needs to be a little dry to ensure it gets that crunch in the oven.
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ShareIngredients
300g leftover roast Quality Mark lamb
1 ½ cups Jasmine rice
cooked, preferably a day old2 tsp sesame oil
1 broccoli
cut into florets and blanched1 cup edamame beans
½ red onion
thinly sliced1 cucumber
cubedHandful mint leaves
choppedHandful fresh coriander
chopped¼ cup cashew nut
1 red chilli
sliced, to serveSmall handful chopped fresh coriander
1 Tbsp lime juice
2 tsp sesame oil
1 tsp light soy sauce
1 garlic clove
minced
Method
In a bowl, toss together the rice and sesame oil.
Spread it out on an oven tray and bake it for 15 minutes at 210 degrees
In the meantime, throw all the other ingredients into a large bowl. Once the rice is crisped up, add to the bowl and combine.
In a small bowl, mix together the dressing ingredients and then pour over the salad. Carefully toss this with the meat and then sprinkle with cashew nuts, sliced chilli and more coriander if you like.
Nutrition Information per Serving (439g)
This nutrition analysis is based on 4 serves.
