Mushroom Crispy Rice Salad

Ingredients

• 2 tbsp peanut butter
• 2 tbsp hot water
• 1 clove garlic (grated)
• 2 tsp ginger (grated)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 4 tbsp rice vinegar
• 2 cups cooked white rice
• 2 tbsp gochujang*
• 2 spring onions
• 1 ripe avocado (diced)
• 1 small Mediterranean cucumber (diced)
• 1 head baby white cabbage (very thinly sliced)
• 100 g steamed broccoli (cooled and finely diced)
• handful fresh coriander (roughly chopped)
• handful of fresh mint leaves (roughly chopped)
• 250 g white button mushrooms (sliced)
• 100 g fresh lettuce leaves
• 2 tbsp roasted peanuts (roughly chopped)
• salt and pepper ( to taste)
• lime wedges (for serving)