Zubereitung

1. 1

   Preheat the oven to 220 °C. Toss the cold rice with the sesame oil and a pinch of salt, spread it thinly on a baking tray and roast for 25 minutes, turning once, until golden-brown crunchy clusters form.

2. 2

   For the dressing, stir together the lime juice, soy sauce, sugar, the pressed garlic and the finely chopped chili until the sugar dissolves.

3. 3

   Slice the cucumber into thin half-moons, cut the spring onions into rings and roughly chop the coriander, then combine with the mixed leaves in a bowl.

4. 4

   Just before serving, fold in the crispy rice and peanuts and drizzle everything with the lime dressing.