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Crispy Thai Rice Salad with Halloumi, Avocado, and Edamame Recipe

Crispy Thai Rice Salad with Halloumi, Avocado, and Edamame Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 5 servings 1x
  • Category: Main Course, Side Dish
  • Cuisine: Thai
  • Diet: Vegetarian

Description

This crispy rice salad is a vibrant and refreshing dish that combines crunchy baked rice with a medley of fresh vegetables and zesty flavors. The crispy texture of the rice contrasts beautifully with soft, juicy ingredients like cucumbers, edamame beans, and avocado. With a tangy, sweet, salty, and spicy dressing that adds a beautiful bold and bright kick that helps bring everything together. Finished off with some grated halloumi for protein and garnished with roasted peanuts and fresh coriander. This salad has the perfect balance of crispy, fresh, tangy, and savory in every bite.

Ingredients

Scale

For the crispy rice:

  • 2x 250g microwave basmati rice packs or 500g pre-cooked rice
  • 2 tbsp Thai red curry paste
  • 2 tbsp neutral oil

For the halloumi:

  • 225g Halloumi
  • 1/2 tbsp sesame oil
  • 1 garlic clove minced
  • 1 tbsp sriracha
  • 1/2 tbsp soy sauce
  • 1/2 tbsp maple syrup
  • 1/2 tbsp lemon juice

Dressing:

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 garlic clove
  • Juice of 2 lemons
  • 1 tbsp maple syrup

Other ingredients:

  • 250g frozen edamame, thawed
  • 1/2 cucumber, chopped
  • 3 spring onions, finely chopped
  • 1 large avocado, chopped into cubes
  • 30g fresh coriander, chopped
  • 4 tbsp salted roasted peanuts, chopped

Instructions

  1. Preheat oven to 220C/200C fan/400F. Spread the pre-cooked rice on a large baking sheet lined with parchment paper. Add the curry paste and oil, and mix well making sure all the rice is evenly coated.
  2. Bake for 20-40 minutes or until the rice is nice and crispy. Keep an eye on it to make sure it doesn’t burn. Leave to cool completely.
  3. Grate the halloumi, then add to a dry pan and cook over a medium heat until it starts to brown. Mix the halloumi sauce ingredients in a glass/mug, then pour over the pan. Continue cooking until the halloumi has absorbed most of the sauce.
  4. To assemble the salad – add the rice, edamame beans, cucumber, spring onions, coriander, and avocado to a large bowl.
  5. Mix the dressing ingredients together, then pour over the salad. Give it a good toss, then top with the grated halloumi, another sprinkle of coriander, and chopped peanuts. Give everything a final toss and enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 571 kcal
  • Sugar: 7g
  • Sodium: 1168mg
  • Fat: 33g
  • Saturated Fat: 11g
  • Unsaturated Fat: 20g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 7g
  • Protein: 22g
  • Cholesterol: 0mg

Find it online: https://recipes.mbeams.com/crispy-thai-rice-salad-with-halloumi-avocado-and-edamame-recipe/