For a lunch that is light, delicious and healthy, this Asian rice salad with shredded roast chicken (perfect for using up leftovers) is the weekday treat!

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
2 cups brown rice, cooked
¼ cup pickled ginger
2 cups shredded roast chicken
1 cucumber, thinly sliced
3 tbsp black sesame seeds, toasted
4 tbsp soy sauce

METHOD
1. Divide the rice into four bowls and top with ginger, chicken and cucumber.
2. To serve, sprinkle over sesame seeds and soy sauce.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za