This dish is a popular salad I often make to take to group parties. It is fresh, zingy, full of fibre and works well alongside cold meats or fish.
Ingredients (serves 6-8 as a side dish):
1.5 cup of camargue red rice (brown or black rice also works well - preferable over white rice as it gives a more nutty taste and texture)
3 cups of water for cooking
1 fresh mango
4 spring onions
6-8 sundried tomatoes
Handful fresh coriander
4 tablespoons pumpkin seeds
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Directions:
Rinse uncooked rice and put in saucepan with equal parts water, bring to boil then simmer for roughly 20-25 mins until rice is cooked
Once rice is cooked rinse under cold water and place in a large bowl
Chop mango down the middle on either side, removing centre and scoring each side into chunks, cut away from close to skin and add to bowl of rice
Chop spring onion, sundried tomatoes and coriander, add to bowl of rice
Drizzle olive oil and scatter pumpkin seeds, add seasoning and stir to combine all ingredients
Serve cold
