Crispy Chilli Grains + Cucumber Salad

Recipe:

Crispy chilli grains + cucumber salad

PLANT-BASED | GLUTEN FREE OPTION

Total time: 40 mins
Serves: 2

You’ve probably heard of crispy rice, but have you heard of crispy grains? By swapping in mixed grains, we've boosted the protein, fibre, and overall goodness, making it not only delicious but also packed with essential nutrients to fuel your day. The crispy grains add a satisfying crunch, while the fresh cucumber and edamame bring a refreshing balance, making this salad a perfect healthy choice!

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INGREDIENTS

For the crispy grains:  

• 1 pouch of Merchant gourmet glorious grains  

• 1 tbsp olive oil  

• 1 tbsp chilli crisp  

For the cucumber crunch salad: 

• 1 cucumber

• 1 cup edamame  

• ½ bunch of mint, finely chopped  

• ½ bunch of coriander  

• ¼ cup chopped peanuts  

For the dressing: 

• 1 small piece of ginger, grated  

• 1 garlic clove, grated  

• 1 tbsp lime juice  

• 1 tbsp maple syrup  

• 1 tbsp chilli crisp  

• 1 tbsp soy sauce/tamari  

• 2 tbsp sesame oil   

• 1 tsp miso paste  

METHOD

Prepare the Crispy Grains: 

• Spread the cooked grains on a baking tray. 

• Drizzle with olive oil and chilli crisp, mix well to ensure the grains are well-coated. 

• Bake until crispy. 

Make the Cucumber Crunch Salad: 

• Cut the cucumber in half, scrape out the watery middle, and thinly slice into semi-circles. 

• Cook the edamame according to package instructions. 

• Chop the fresh mint and peanuts. 

• Add the cucumber, edamame, mint, coriander, and peanuts to a bowl and mix. 

 Make the Dressing: 

• In a separate bowl, combine the ginger, garlic, lime juice, maple syrup, chilli crisp, soy sauce (or tamari for gluten-free option), sesame oil, and miso paste. 

• Whisk until smooth.

Assemble the Dish: 

• Add the crispy grains to the cucumber salad and toss together with the dressing.

• Transfer to serving plate and sprinkle with sesame seeds.

• Enjoy!