Crispy Rice Salad with Spicy Tahini Dressing Recipe
A vibrant medley of crispy rice tossed with fresh vegetables and herbs, all harmonized by a creamy, spicy tahini dressing that delivers a perfect balance of texture and bold flavor.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">400g cooked and cooled jasmine rice (preferably day-old)</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 cucumber, diced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">4 spring onions, finely sliced</li><li class="ingredients-single-item">80g fresh herbs (mixture of mint, coriander, and parsley), roughly chopped</li><li class="ingredients-single-item">60g pomegranate seeds</li><li class="ingredients-single-item">40g toasted almonds, roughly chopped</li><li class="ingredients-single-item">For the Spicy Tahini Dressing:</li><li class="ingredients-single-item">80g tahini paste</li><li class="ingredients-single-item">1 garlic clove, minced</li><li class="ingredients-single-item">Juice of 1 lemon</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp maple syrup (or honey)</li><li class="ingredients-single-item">1-2 tsp harissa paste (adjust to taste)</li><li class="ingredients-single-item">3-4 tbsp warm water</li><li class="ingredients-single-item">½ tsp salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Mixing bowls</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/400°F) and line a large baking sheet with parchment paper. This ensures the crispy rice won't stick and makes cleanup easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Spread the cooked, cooled rice evenly onto the prepared baking sheet. Break up any large clumps but leave some smaller clusters intact – these will create delightful textural contrast in your final salad. Drizzle with 3 tablespoons of olive oil and sprinkle with salt, then toss gently with your hands to ensure even coating. The oil is crucial for achieving that perfect golden crispiness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Bake the rice in the preheated oven for 25-30 minutes, carefully turning the rice over with a spatula halfway through. Look for a golden-brown color and a satisfying crunch – this transformation happens as moisture evaporates and the rice grains caramelize. Every oven varies, so start checking at 20 minutes to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the rice is baking, prepare the tahini dressing. In a medium bowl, whisk together tahini paste, minced garlic, lemon juice, olive oil, maple syrup, harissa paste, and salt. The mixture will initially thicken and seize up – this is normal! Gradually add warm water, one tablespoon at a time, whisking continuously until you achieve a smooth, pourable consistency that's thick enough to coat the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the rice is crispy and golden, remove from the oven and allow to cool completely on the baking sheet. This cooling period is essential as it allows the rice to crisp up further, creating that perfect crunchy texture we're after.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large mixing bowl, combine the diced cucumber, red bell pepper, sliced spring onions, chopped herbs, pomegranate seeds, and toasted almonds. Gently fold in the cooled crispy rice, being careful not to break up the clusters too much – those crispy bits are the star of the show!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Drizzle about two-thirds of the spicy tahini dressing over the salad and gently toss to combine. The warm, nutty dressing will begin to lightly soften some of the rice while leaving plenty of crunch intact. The harissa brings a lovely heat that builds with each bite without overwhelming the other flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the salad to a serving bowl and drizzle with the remaining dressing. Garnish with additional herbs and pomegranate seeds if desired. This beautiful salad is best enjoyed immediately while the rice maintains maximum crispiness, but will keep its delightful textural contrast for about an hour after dressing.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
How can I make my rice extra crispy for this salad?
For maximum crispiness, use day-old refrigerated rice (which has less moisture), ensure it's spread in a thin layer on the baking sheet, don't skimp on the olive oil coating, and allow the baked rice to cool completely on the tray before adding to your salad components.
Can I make this tahini dressing less spicy?
Absolutely! The spice level is easily adjustable by reducing or omitting the harissa paste. For a milder flavour that still maintains depth, try using just ½ teaspoon of harissa or substitute with a pinch of smoked paprika for warmth without heat.
How long will the crispy rice salad keep once it's dressed?
For optimal texture, the salad is best enjoyed within an hour of adding the dressing. If you want to prepare ahead, keep the crispy rice, vegetable mixture, and dressing separate until serving time. The undressed components will keep well in the refrigerator for up to 3 days.
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