Basmati and Wild Rice Prawn Salad with Chilli-Lime Dressing

Serves 4

Time45 minutes

Ingredients

1 x 250g pack of basmati & wild rice

500g prawns

1 tbsp extra virgin olive oil

1 ripe mango, diced

1 red capsicum, diced

1 Lebanese cucumber, diced

2 spring onions, finely sliced

¼ cup coriander leaves

¼ cup mint leaves

2 tbsp toasted cashews or peanuts, roughly chopped

For the chilli-lime dressing

Juice and zest of 1 lime

1 tbsp extra virgin olive oil

1 tsp honey or maple syrup

1 small red chilli, finely chopped (adjust to taste)

1 clove garlic, crushed

1 tsp fish sauce or soy sauce

Method

Rinse rice, then cook in boiling water for about 25 minutes, or until tender but still nutty. Drain and cool slightly.

Heat 1 tbsp extra virgin olive oil in a large pan over medium-high heat. Add the prawns and cook for 1–2 minutes on each side, until pink and just cooked through. Set aside to cool slightly.

Whisk together lime juice and zest, extra virgin olive oil, honey, chilli, garlic and fish sauce in a small bowl or jar.

In a large bowl, combine cooked rice, mango, capsicum, and cucumber. Toss with the dressing to coat.

Gently fold through the coriander and mint, transfer to a serving dish and top with the prawns. Scatter with toasted nuts and garnish with extra herbs, spring onions, and lime wedges.