Step-by-Step Instructions

1. Preheat oven and boil kettle

   5 min

   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.

   Equipment: oven, kettle, saucepan, roasting tray, large mixing bowl
   Temperature: 220°C

2. Boil and drain edamame

   3 min

   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.

   Equipment: saucepan, hob

3. Cook rice and bake until crispy

   27 min

   Place the saucepan you used for boiling the edamame back on the hob. Add the basmati rice and cover with 2 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.

   Equipment: saucepan, hob, fork, roasting tray, parchment paper, oven

4. Smash and chop cucumber

   5 min

   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 .

   Equipment: chopping board, rolling pin, pestle, large mixing bowl

5. Prep veg and mix salad

   10 min

   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.

   Equipment: knife, chopping board, large mixing bowl

6. Portion and garnish salad

   3 min

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

   Equipment: serving bowls