Crispy rice salad with leftover lamb
Make the most of your leftover roast lamb
4
Serves
15 mins
Prep Time
20 mins
Cook Time
Recipe author
Kirsten McCaffrey
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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Ingredients
Crispy rice salad
1 ½ cups Jasmine rice
cooked, preferably a day old
2 tsp sesame oil
1 broccoli
cut into florets and blanched
1 cup edamame beans
½ red onion
thinly sliced
1 cucumber
cubed
Handful mint leaves
chopped
Handful fresh coriander
chopped
300g leftover roast Quality Mark lamb
¼ cup cashew nut
1 red chilli
sliced, to serve
Small handful chopped fresh coriander
Dressing
1 Tbsp lime juice
2 tsp sesame oil
1 tsp light soy sauce
1 garlic clove
minced
Method
Crispy rice salad
1
In a bowl, toss together the rice and sesame oil.
2
Spread it out on an oven tray and bake it for 15 minutes at 210 degrees
Start Timer
3
In the meantime, throw all the other ingredients into a large bowl. Once the rice is crisped up, add to the bowl and combine.
4
In a small bowl, mix together the dressing ingredients and then pour over the salad. Carefully toss 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.
Energy
1946kJ (465 kcal)
Protein
33.4g
Total Fat
20.7g
Saturated Fat
4.0g
Carbs
31.5g
Dietary Fibre
9.4g
Sodium
155mg
Iron
4.6mg
Zinc
5.1mg
Vitamin B12
1.2µg
