1. Cook beef espetadas according to package instructions. Set aside to rest.

For the crispy rice, combine cooked rice with sesame oil and soy sauce, tossing until evenly coated.

Cook rice in small batches in an airfryer at 200°C for 10–12 mins, tossing occasionally, until crisp and golden brown. Set aside to cool slightly.

Oven: Spread rice onto a lined baking tray and cook at 200°C for 10–15 mins, tossing occasionally, until crisp and golden brown.

Combine crispy rice, roasted butternut, spring onions, celery, peas, mint and parsley in a large serving bowl and toss gently to combine.

Serve crispy rice salad with the beef espetadas.