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Prawn, black rice, avocado & mango salad
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125g Gallo Venere black rice (selected stores)
125g cooked, peeled prawns
1/3 cucumber, cubed
½ Waitrose 1 Perfectly Ripe Mango, stone and skin removed, cubed
½ Waitrose 1 Perfectly Ripe Avocado, cubed
2 tsp sesame seeds, toasted
Pinch chilli flakes
1 salad onion, sliced
FOR THE DRESSING
1 tsp fish sauce
1 lime, zest and juice
1 tbsp toasted sesame oil
2.5cm piece of fresh ginger, peeled and grated
1. Cook the rice according to pack instructions, then drain. Meanwhile, whisk together the dressing ingredients.
2. Place the rice in a large bowl with the prawns, cucumber, mango and avocado. Pour over the dressing and toss then season to taste.
3. Divide between 2 bowls and then top with sesame seeds, chilli flakes and onion before serving.
Cook’s tipIf you’re short of time, try a pouch of ready-cooked mixed grains or pulses, such as Wheatberries, Lentils & Green Vegetables.
Typical values per serving:
2 of your 5 a day; low in saturated fat.
This recipe was first published in March 2018.