Honey chipotle BBQ chicken wings
Make these sticky honey and chipotle chicken wings for your next party or picnic. They can be made in the oven or air-fryer, or finished on the barbecue.
Quick Japanese-style rice salad
Serves 2
Easy
Prep:
Cook:
Use up leftover rice to make a salad packed with prawns, edamame beans, radish, cucumber, avocado and spring onions, tossed in a mirin and ginger dressing
Skip to ingredients
- 250g cooked basmati rice
- 150g cooked peeled king prawns
- ¼ cucumberdiced
- 2 spring onionschopped
- 50g edamame beansdefrosted if frozen
- 6 radisheschopped
- ½ avocadodiced
- black sesame seedsto serve (optional)
For the dressing
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp mirin
- 1 tbsp pickled ginger
Nutrition: Per serving
- kcal415
- fat17.7g
- saturates3.1g
- carbs41.1g
- sugars10.5g
- fibre6.6g
- protein19.5g
- salt2.2g
Method
step 1
Whisk the dressing ingredients together in a small bowl.
step 2
If using a pouch, heat the rice following pack instructions then tip into a bowl, break up and leave to cool until just warm. Alternatively use cold leftover rice. Fluff it up, then add half the dressing and toss.
step 3
Add the prawns and veg and toss again. Divide between two plates and spoon over the rest of the dressing. Sprinkle with black sesame seeds to garnish, if you like.
