2 cups cooked Spekko Saman Brown Rice (or use leftover rice)

2 tsp cornstarch

Salt 

1/3 cup canola oil

2 cups cherry tomatoes, halved

1 cucumber

½ red onion, thinly sliced

1 red pepper, seeds removed and cubed

6 anchovies 

For the dressing 

2 garlic cloves, crushed

2 Tbsp wholegrain mustard

2 Tbsp red wine vinegar

3 Tbsp olive oil

Pepper

½ cup picked basil and parsley

1. Mix the cooked rice with the cornstarch and a big pinch of salt.

2. Heat 4 teaspoons oil in a non-stick pan over a medium heat. Scoop half the rice mix into the pan, pressing down with a spatula. Allow to cook for about 5 minutes, until golden and crispy, then flip and crisp up the other side. 

3. Allow the rice to cool and break it up roughly.

4. Place the cherry tomatoes, cucumber, red onion, red pepper and anchovies in a large bowl.

5. Make the dressing by whisking together the garlic, mustard, red wine vinegar and olive oil. Season with salt and pepper. 

6. Add half of the rice to the salad, as well as the dressing. Toss and allow to marinate for 30 minutes.

7. After marinating, add the remaining rice, basil and parsley leaves. Toss and serve immediately.