Asian layered rice salad

Adapted from https://www.taste.com.au/recipes/asian-layered-rice-salad-recipe/

8 servings

2 x 250g packets microwave black rice; 1 small pineapple, peeled, quartered, cored & sliced; 3 baby pak choy, shredded; 1 carrot, cut into thin matchsticks; 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced; 1/4 cup fried noodles; 1/4 cup salted peanuts, roughly chopped; 1/4 cup fresh parsley

Chilli and lime dressing: 1 small red chilli, finely chopped; 1/4 cup lime juice, plus extra lime cheeks to serve; 2 tbsp fish sauce; 1 1/2 tbsp raw sugar

Heat rice following packet directions. Spread out onto a large baking tray. Set aside for 10 minutes to cool.

Meanwhile, make chilli & lime dressing: Combine all ingredients in a small bowl.

Evenly spoon rice over base of a 3.5-litre-capacity flat-based glass serving bowl. Drizzle with 1 tablespoon dressing. Top rice with an even layer of pak choy. Drizzle with 1 tablespoon remaining dressing. Layer half the pineapple over top. Continue layering with carrot, cucumber & remaining pineapple. Drizzle with remaining dressing.

Sprinkle with noodles, peanuts & parsley. Serve.

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