Spring salad with crispy rice and garlic chilli

Basic ingredients:
– 200g white rice (preferably short grain)
– 1 chicken breast
– 1 ripe avocado
– 3 medium field cucumbers
– 1 bunch fresh coriander or parsley
– 12 cloves of garlic with chilli in oil OLE! + 3 tablespoons oil
– Salt and pepper to taste

Salad dressing:
– 3 tablespoons soy sauce
– 1 tablespoon sesame oil
– 2 teaspoons honey or maple syrup
– 1 tablespoon lime/lemon juice
– 1 clove garlic, finely chopped
– 1/2 teaspoon grated fresh ginger

For serving:
– 1 tablespoon toasted sesame seeds
– 1 spring onion (chive), finely chopped

Preparation:
Baked rice:
Cook the rice according to the instructions on the packet, rice from the previous day works great. Set the cooked rice aside to cool completely (it is best to prepare it the day before and store it in the fridge). Preheat the oven to 200°C (fan assisted if available). Mix the rice with 3 tablespoons of chilli garlic oil. Spread the cold rice evenly on the baking tray, creating a thin layer about 1 cm thick. Add a few cloves of OLE! garlic.
Gently press the rice onto the tray with a spoon or spatula. Bake in the preheated oven for 20-25 minutes, until the rice is golden and crispy on top. Remove from the oven and set aside to cool. The rice will become even crispier as it cools. Break it into smaller pieces.

Chicken:
Slice the chicken breast into strips about 1.5 cm thick. In a bowl, mix together 1 clove of garlic and 1 tablespoon of OLE! chili garlic oil, and a pinch of salt and pepper. Coat the chicken strips in the prepared marinade. Place the chicken strips on a baking sheet lined with baking paper and place in the oven next to the rice. Bake for about 15-18 minutes, until the chicken is fully cooked and lightly browned.
Peel and dice the avocado. Wash the cucumbers and dice them roughly. Wash and chop the cilantro (you can also use other herbs like parsley, chives or mint).

Sauce:
In a small bowl, mix all the sauce ingredients together until a smooth emulsion forms. Taste and season to taste (add more honey for sweetness or more lime juice for sourness).
In a large bowl, combine the pieces of baked crispy rice, baked chicken, sliced ​​avocado and field cucumbers, and a few cloves of Ole! garlic. Add the chopped cilantro, reserving some for garnish. Drizzle with the soy sauce and mix gently to coat all the ingredients evenly. Divide the salad between two plates or deep bowls. Sprinkle with toasted sesame seeds, remaining cilantro, and chopped spring onion.
It makes a great lunch, light lunch for work, or dinner.