Crispy rice, cashew & cavolo nero salad
Rice takes on a totally different dimension when it’s fried in this lime-rich, Thai-inspired salad. It’s great on its own or served alongside a seared steak or a piece of chicken or fish.
- Prepare15 mins
- Cook25 mins
- Total time40 mins
- 50g cashews
- 4 tbsp groundnut oil
- 2 clove/s garlic, finely sliced
- 2 shallots, finely sliced
- 125g cavolo nero, woody stalks discarded, leaves torn
- 250g pouch cooked jasmine rice
- 1 tbsp cornflour
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 3 unwaxed limes, zest and juice of 2, 1 cut into wedges
- ½ x 25g pack coriander, chopped
Put a large frying pan over a medium heat and toast the cashews for a few minutes, then transfer to a plate to cool. Add 2 tbsp oil to the pan and fry the garlic and shallots for 1 minute. Add the cavolo nero, turn the heat up to high, then fry for a further 2 minutes. Spoon into a large bowl.
Spoon the rice into a separate mixing bowl and stir through the cornflour and 1 tbsp soy sauce until well combined. Pour the remaining 2 tbsp oil into the pan and put it back over a medium heat. Spoon the coated rice into the hot pan, pushing it out into an even layer, and leave to crisp up, untouched, for 10 minutes. Gently flip some of the rice over to crisp on the other side for a further 5 minutes. When golden brown, remove the pan from the heat.
Meanwhile, make the dressing. Whisk together the remaining 2 tbsp soy sauce, the sesame oil, maple syrup and the lime zest and juice. When the rice is ready, tip it into the bowl with the fried cavolo nero mixture, breaking some up into small pieces as well as leaving larger chunks. Toss in the chopped coriander and then the dressing. Roughly chop the cooled toasted cashew nuts and scatter over the top, then serve the salad with the lime wedges.
Typical values per serving when made using specific products in recipe