Step 1

Pre-heat the oven to 200° C / 390° F (no fan), grab a large baking tray and bring a pot of water to a boil. Prepare a bowl with cold water and a spider strainer.

Step 2

In a mixing bowl combine oil and soy sauce, add cooled rice and toss well. Spread the rice on the tray in a single layer and bake for about 30 minutes, giving it a good toss half way through. Once crispy, take it out of the oven and allow it to cool down a little - it will get crispier as it cools.

Step 3

Cut broccoli into equal, bite-size segments - I cut the florets off as they cook the quickest and cut thick stems in half. Once the water comes to a boil, add broccoli and simmer until they retain a little bite - approx. 3 minutes. As soon as they are ready, fish them out using a wire spoon and plunge them into the bowl with cold water and drain well. Bring the pot of water back to a boiling point.

Step 4

Once the water comes to a boiling point again, add frozen edamame and cook until tender (about 10 minutes). Once tender, drain them and plunge into a bowl with cold water to retain their colour. Drain well.

Step 5

Dice cucumber and avocado, cut radishes into matchsticks. Chop spring onions and herbs very finely.

Step 6

Whisk all of the dressing ingredients in a small bowl.

Step 7

Combine all veggies, spring onions and herbs in a mixing bowl. Stir the dressing through. Transfer to a serving platter or divide between bowls.

Step 8

Top with cooled down crispy rice and a generous amount roughly chopped of peanuts. You may want to serve with tofu when making this crispy rice salad as a main meal, rather than a side salad.