Thai Crispy Rice Salad

Preheat the oven to 200 degrees or 180 fan. Thickly slice the aubergine into 2cm chunks. Place onto a baking tray and drizzle generously with sesame oil. Roast for 25 minutes until they begin to turn a deep golden brown and soften. Cut the green beans in half and add to the tray with the aubergines and a drizzle more oil, and roast for 10 minutes.

Add the garlic, ginger, shallot and red chilli to a bowl and squeeze over the lime and a small pinch of salt. Mix together and let it sit for a minute.

Boil some water and pour 70ml over the brown sugar and kefir lime leaves. Leave to sit for a few minutes then pour over the garlic, ginger mix etc. Add the other ingredients for the dressing then set to one side, removing the kefir leaves just before serving.

Mix the cooked sticky rice with the thai curry paste, cornstarch and a pinch of salt. Lightly oil your hands then take 1/2 tbsp of the rice and roll into tight balls until you've used all the mixture.

Heat the neutral oil over a medium high heat. Add the rice balls once hot, they should bubble immediately. Fry until crispy and golden brown, turning every so often, for around 7-8 minutes. Remove and drain on a rack to remove excess oil.

Place the herbs (removing the thick stems from the mint), red onion, aubergine, green beans and fried rice balls, crushing them lightly, into a large mixing bowl and toss with the dressing. Season to taste then top with crushed peanuts. Serve with lettuce cups or as it comes, and enjoy!