Can what you eat really make you feel happier? We like to think so.

Autumn has a way of nudging us towards comfort – those subtle shifts in light, the cooler evenings, and the quiet pull away from summer’s brightness. It’s that in-between time when you’re not quite ready to let go of fresh, vibrant meals, but you’re also starting to crave a little more warmth, depth and nourishment on your plate.

So yes, we’re still in a salad mood but it’s time for salads that do a bit more. The kind that feel substantial, layered with flavour, and full of goodness. Think crunch, texture, bold seasoning and a satisfying bite that leaves you feeling well-fed, not just grazing.

This Mushroom and Crispy Rice Salad, courtesy of The South African Mushroom Farmers’ Association, ticks all the boxes. It’s hearty enough to stand on its own as a light lunch but also makes a brilliant side dish for bigger meals. The mushrooms bring earthiness, the crispy rice adds a surprising crunch, and the punchy dressing ties it all together.

Ingredients

Dressing:

• 2 Tbsp peanut butter
• 2 Tbsp hot water
• 1 clove garlic, grated
• 2 tsp ginger, grated
• 2 Tbsp sesame oil
• 1 Tbsp soy sauce
• 4 Tbsp rice vinegar

Crispy rice:

• 2 cups cooked white rice
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 2 Tbsp gochujang*

Salad:

• 2 spring onions, sliced
• 1 ripe avocado, diced
• 1 small Mediterranean cucumber, diced
• 1 head baby white cabbage, very thinly sliced
• 100g steamed broccoli, cooled and finely diced
• Handful fresh coriander, roughly chopped
• Handful fresh mint leaves, roughly chopped
• 250g white button mushrooms, sliced
• 100g fresh lettuce leaves
• 2 Tbsp roasted peanuts, roughly chopped
• Salt and pepper, to taste
• Lime wedges, for serving

*Gochujang is a spicy, fermented chilli paste used in Korean cuisine. It is readily available at all Asian supermarkets as well as Woolworths, Checkers, Yuppiechef and several online retailers.

Method

For the dressing:

1. Combine the peanut butter and hot water and whisk.
2. Add the rest of the ingredients and mix well.
3. Taste to adjust seasoning and then set aside until serving.

For the crispy rice:

1. Preheat oven to 200˚C.
2. Place cooked rice in a bowl with the soy sauce, sesame oil and gochujang.
3. Mix the seasoning thoroughly into the rice with your hands so every grain is covered.
4. Transfer to a baking tray lined with baking paper.
5. Spread the rice out in a thin layer.
6. Bake for 10 minutes and then agitate, flipping the rice over to evenly brown all the grains.
7. Bake for another 10 minutes until brown and crispy.
8. Set aside to cool.

For the salad:

1. Combine all of the salad ingredients except for the lettuce leaves and peanuts together in a large bowl.
2. Season with a little salt and pepper. Mix.
3. Add the crispy rice and pour over the dressing.
4. Toss to mix well.
5. Assemble dressed salad on a large serving platter.
6. Plate lettuce leaves alongside the chopped salad.
7. Scatter with peanuts and serve with lime wedges on the side and enjoy!