1x 400g tin butter beansdrained and rinsed (240g drained weight)
150gedamame beans1 cup
1bunch spring onionsapproximately 80g, finely sliced
1fennel bulbapproximately 250g, finely sliced
30gsesame seeds3 tbsp
For the Vinaigrette Dressing
60mlolive oil4 tbsp
45mlrice vinegar or vinegar of choice3 tbsp
30mlmaple syrup or syrup of choice2 tbsp
Pinchof salt
Instructions
Make the Crispy Rice
Mix the rice with the sesame oil, tamari and gochugaru until evenly coated. Spread onto a lined air fryer tray or basket in a thin layer. Air fry at 200°C for 14–18 minutes, stirring once or twice during cooking, until golden and crispy around the edges.
Make the Dressing
Add the olive oil, vinegar, maple syrup and salt to a small bowl or jar. Whisk or shake until well combined. If needed, add a splash of water to loosen the dressing until it is smooth and pourable.
Taste and adjust if needed. You’re looking for a balance of sweet, salty and tangy flavours.
Assemble the Salad
In a large serving bowl, combine the cucumber, avocado, butter beans, edamame, spring onions, fennel and sesame seeds.
Finish and Serve
Add the crispy rice just before serving so it stays crunchy. Drizzle over the dressing and toss gently to combine.
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