Crispy Rice with yoghurt, herbs and preserved lemons.

Serves 2.

Ingredients

• 200g cooked brown rice
• 1 tbsp rapeseed oil
• 1 handful parsely, roughly chopped
• 1 handful mint, roughly chopped
• 2-3 preserved lemons, sliced into full moons
• 1 tsp chilli flakes

• 3-4 heaped tablespoons of greek oat yoghurt (we use Oatly) or soya yoghurt
• 1 garlic clove, crushed
• Juice and zest of 1/2 lemon
• Salt and pepper

For the spiced oil drizzle:

• 1 tbsp cumin seeds, toasted
• 1 tsp ground cumin
• 1 tbsp olive oil

Method:

1. Add 1 tbsp oil to a pan on high heat. Add in the rice when the oil starts to sizzle and use a spoon to flatten down completely in the pan until it slightly curls up the edges. The tightly packed, the better. Leave on the heat for 5-7 minutes.
2. Meanwhile make your garlicky yoghurt dip by adding all the ingredients to a bowl and mixing together to combine.
3. After 5 minutes, use a spatula and try loosening the rice cake. If the rice falls apart, flatten it down again and leave in the pan for another 2-3 minutes. As soon as the rice sticks together like a cake, and you are able to loosen it with a spatula, it is ready to flip.
4. To flip, find a large plate that is bigger than the pan and place face down on top of the pan. Place your hand on top of the plate to secure it to the pan and slowly flip it over. Remove the pan and the cake should sit directly on the plate, with the crispy top face up. Leave to cool for 5 minutes.
5. Spread your yoghurt over the top of the rice cake. Add the sliced preserved lemons and sprinkle over the herbs. Finish with the chilli flakes and a drizzle of the spiced oil.