Rice and Mango Salad

A simple, straightfoward cooler. This is intended as a starter, so the quantities are quite small for four servings. Double them if you're going to serve this as a barbecue side salad or anything like that.

Ingredients

• 120g rice
• 1 Mango, diced
• 2 limes, juiced
• 1 tbsp sunflower oil
• 2 tbsp light soy sauce
• 2 kaffir lime leaves

Dicing mango flesh is a technique thing: slice the mango around the stone, pull the flesh away and score it down to the skin in a cross-hatch pattern. Then push the skin out so that the flesh is on the convex side of the skin and slice the base of the little towers of mango you should have by now. If you get covered in mango juice and end up with little more than mush, don't worry. It just proves you're human. Just mix the mush in with the rice and fork it.

Mix together the sunflower oil, lime juice and soy sauce. Cook the rice, with the kaffir lime leaves added for the last five minutes of cooking, and drain it. Leave it to cool for a few minutes and then mix it in a bowl with the lime vinaigrette and the mango. Serve it up!