A great vegan salad based around the clever trick of combining cooked rice with cornflour, so it becomes crunchy. This is not your conventional fried rice. It’s also great for lunch the following day

The salad:

50 g cashews

2 tbsp light oil e.g groundnut

1 tbsp finely snipped chives

1 banana shallot, finely sliced

125 g  tenderstem broccoli

 For the rice: 

250 g pouch cooked jasmine rice

1 tbsp soy sauce 

1 tbsp cornflour

1 tbsp sesame oil

1 tbs light oil

 For the dressing:

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp agave  syrup

½ tbsp grated ginger

1 unwaxed lime, zest and juice

 To serve:

1 tbsp coriander, chopped

Toasted sesame seeds

Lime wedges

• For the salad: Put a large frying pan over a medium heat and toast the cashews for a few minutes, then transfer to a plate to cool. Add 2 tbsp of the oil to the pan and fry the chives and shallots for 5 minutes until golden but not burned. Add the broccoli, turn the heat up to high, then fry for a further 4 minutes or until al dente. Spoon into a large bowl.

• For the rice: Put the rice into a mixing bowl and stir through the cornflour and soy sauce until well combined. Heat the sesame and light oil into a frying pan on a high heat. Spoon  in the coated rice, pushing it out into an even layer, and leave to crisp up, untouched, for 5 minutes. Gently flip the rice over to crisp on the other side for a further  5 minutes. When golden brown, remove the pan from the heat.

• Meanwhile, make the dressing. Whisk together the soy sauce, the sesame oil, agave syrup, ginger and the lime zest and juice. 

• When the rice is ready, tip it into the bowl with the broccoli mixture, breaking some up into small pieces as well as leaving larger chunks. Toss in the chopped coriander and then the dressing. Sprinkle over the sesame seeds.  Roughly chop the cooled toasted cashew nuts and scatter over the top, then serve the salad with the lime wedges.