Crispy Rice Salad with Chicken & Tahini Lime Dressing

2 cups cooked basmati rice, cooled and preferably day old

2 tbsp The Good Oil extra virgin rapeseed oil

2 tbsp crispy chilli oil (Recipe here or use store bought chilli oil)

1 tbsp soy sauce

1 tsp fresh ginger, grated

1 clove garlic, minced

1 cup frozen edamame, thawed

1 cucumber, sliced

1 red capsicum, sliced

3 spring onions, sliced thinly

1/2 cup roasted salted peanuts, roughly chopped

300g shredded roast chicken

A handful of fresh mint, roughly chopped

A handful of fresh coriander, roughly chopped

1/4 cup tahini

1 tbsp soy sauce

1 tbsp maple syrup

Juice of 1 lime

1 to 2 tbsp water, to thin if needed

To serve – extra peanuts, mint and coriander

Preheat the oven to 200C and line a baking tray with baking paper. Toss the cooled rice with extra virgin rapeseed oil, crispy chilli oil, soy sauce, ginger and garlic on the tray until everything is evenly coated. Spread the rice out in an even layer, pressing it down slightly with the back of a spoon.

Bake for 25 to 35 minutes, tossing halfway through, until the rice is golden and crispy. Remove from the oven and let it cool slightly.

Whisk together the tahini, soy sauce, maple syrup, lime juice and water until smooth and pourable. Taste and adjust to balance the sweet, salty and tangy flavours.

In a large bowl combine the shredded chicken, edamame, cucumber, red capsicum, spring onion, peanuts, mint and coriander. Add the crispy rice, drizzle over the dressing and toss gently to combine.

Finish with extra peanuts, mint and coriander and serve immediately for maximum crispiness.