Preheat the oven to 200°C and line a baking tray with baking paper. Tip the rice onto the tray and drizzle over a little sesame oil, a little soy sauce and chilli oil and toss until well coated. Spread in an even layer - it’s ok if there’s some clumps, this will add texture, similar to a granola! - and bake for 30-40 minutes or until the rice is super crispy and golden, tossing halfway through to ensure even crisping. Keep an eye on it to prevent burning. Once done, remove from the oven and allow to cool. You could also use an air fryer for this, stirring halfway and reducing the cooking time by about 10 minutes.

For the dressing, mix together the 2 tbsp peanut butter, 1 tbsp soy, 1 tbsp sesame oil, 2 tsp honey or maple syrup, 1 tbsp rice vinegar and the juice of 1 lime (if cooking for 4). Stir until combined. Loosen with 1-3 tablespoons of water, continuously stirring, until you have a smooth yet thick yoghurt-like dressing.

In a large bowl, combine the cubed cucumber, cubed avocado, edamame, sliced spring onions, chopped coriander, chopped peanuts and drained black beans. Tip in the crispy rice and drizzle over the dressing, with an extra spoonful of chilli oil if you like the heat. Toss everything well to coat and tuck in. This salad will store well in an empty jar for up to 2 days.