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

The post Asian rice salad with shredded roast chicken appeared first on MyKitchen.

We love salads that can be meals on their own, and this vegetarian option is one of our best. It can be served warm if you are feeling chilly, or cold if you’re craving something fresh. Whatever you need, our veggie rice salad is here for you.

SERVES 6 // COOKING TIME 40 min

INGREDIENTS
For the salad
200g black beans, soaked overnight and rinsed
600g baby marrows, in chunks
50 ml olive oil
250g mushrooms, sliced
30g butter
200g brown/wild rice mix, cooked
60g red salad onions, sliced
50g coriander, roughly chopped
50g wild rocket
100g almonds, toasted and roughly chopped
30g pomegranate arils
30g coconut, sliced and toasted
200g goat’s cheese, cut into rounds
Watercress, to garnish
For the dressing
100 ml olive oil
Juice of 2 lemons
1 tbsp Dijon mustard

METHOD
For the salad
1. Preheat oven to 200°C.
2. Simmer the beans until soft, only adding salt at the end. Rinse.
3. Coat the baby marrows in oil and season. Roast until just soft.
4. Fry the mushrooms in butter.
5. Combine all the ingredients, except the cheese and watercress.
For the dressing
1. Mix the ingredients. Season. Pour over the salad.
2. Serve with cheese and watercress.

The post Black bean and veggie rice salad appeared first on MyKitchen.