Recipe - Mango Rice Salad

Ingredients

• 1 1/2 cups (300g) jasmine rice
• 1 bunch Thai basil (see note)
• Grated zest and juice of 1 lemon, plus lemon halves to serve
• 1/4 cup (60ml) olive oil
• 1 bunch mint, leaves picked
• 1 bunch coriander, leaves picked
• 2/3 cup (50g) shredded coconut
• 6 spring onions, thinly sliced on an angle
• 1 long red chilli, seeds removed, sliced
• 2 mangoes, flesh chopped
• 1/2 cup (75g) roasted peanuts, chopped
• 1 cup fried Asian shallots

Method

1. Place the rice in a saucepan with 2 basil sprigs and 1 teaspoon salt. Cover with cold water, then cook according to packet instructions. Drain and refresh in cold water, discarding the basil sprigs.
2. Meanwhile, whisk the lemon juice and oil in a bowl with salt and pepper.
3. Chop most of the mint, coriander and remaining Thai basil, reserving a few whole leaves to garnish.
4. Stir the shredded coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted.
5. Place the rice in a bowl with the chopped herbs, toasted coconut, spring onion, chilli, lemon zest, mango, peanuts and dressing and toss to combine. 
6. Transfer to a serving bowl, scatter with the fried shallots and whole herb leaves, then serve with lemon to squeeze.

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