(VEG) Ricecake Salad (make with rice crispies too)

Ingredients:

(Ingredients pictured below; Quantities are for one person)

1. 1 rice cake OR 1 cup of rice crispies
2. 2 tbsp of chopped cucumbers
3. 2 tbsp of chopped green onions
4. 3 tbsp of beaten yogurt
5. 1 tbsp of tamarind sauce
6. 1 tbsp of mixed nuts and raisins
7. 1 tbsp of lime juice
8. 2 tbsp of green "mung bean" sprouts. (Also known as moong or as golden gram. Available in Asian markets)
9. 2 tbsp of Cilantro Pesto (This is another recipe is in this blog)

Preparation:

Arrange the rice cake (or rice crispies)on a plate. Smear it with the pesto. Pour the mung sprouts over the pesto. Squeeze the lime and a pinch of salt over the sprouts. Sprinkle the green onions, cucumbers, nuts over that and then drizzle the yogurt over the nuts and dot it with tamarind sauce.

This a very good salad for lunch - or to enjoy as a snack anytime!