- 1 1/2 cups jasmine rice cooked in coconut milk
- 1 bunch mint, leaves picked
- Grated zest and juice of 1 lemon, plus lemon halves to serve
- 1/4 cup (60ml) olive oil
- 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
