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      • Crispy rice salad

      Duration: 30 Min
      Level: Easy

      Ingredients

      For how many people?
      2
      300 g
      Cooled cooked rice
      1 tbsp
      Olive oil
      1 tsp each
      Paprika powder & oregano & garlic powder
      1
      Pack of planted.chicken Lemon & Herbs
      4
      small snack/mini cucumbers, thinly sliced
      10
      Cherry tomatoes halved
      ½
      finely chopped red onion
      3-4
      Chopped gherkins
      1
      Handful of chopped fresh mint
      For the dressing
      120 g
      plant-based yogurt
      80 g
      Tahini
      3 TBSP.
      Olive oil
      ½
      Lemon juice
      1
      Finely chopped garlic clove
      1 tsp
      Salt
      2 TSP
      Agave syrup

      Products in this recipe

      planted.chicken
      Lemon & Herb

      Preparation

      1. Preheat the oven to 200 °C. Place the cooked, cooled rice on a baking tray. Drizzle with 1 tbsp olive oil and sprinkle with paprika, oregano and garlic powder. Mix everything well so that the rice is evenly seasoned. Bake for about 30 minutes, stirring halfway through, until the rice is golden brown and crispy.
      2. While the rice is in the oven, heat a little olive oil in a frying pan over a medium heat. roast the planted.chicken until golden brown and crispy on all sides.
      3. In a bowl, mix together the plant-based yogurt, tahini, olive oil, lemon juice, chopped garlic, salt and agave syrup until smooth and creamy.
      4. In a large bowl, mix together the cucumber, cherry tomatoes, red onion and gherkins. Add the fried planted.chicken and the crispy rice.
      5. Pour the dressing over the salad and mix everything together well. Finally, sprinkle generously with fresh mint.

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