My new favorite salad comes from the cookbook Plenty by Ottolenghi. If you aren’t familiar with this book, I highly recommend checking it out. It’s chock full of original unique vegetarian recipes that are easy to reproduce at home. The photography is spectacular and I love the way the book is laid out in chapters by main ingredient.
With the weather getting warmer I turn to simple dishes that I can put together ahead of time and have in the fridge to grab for a quick meal. This is super simple but tastes like you spent a lot of time putting it together. It would make the perfect picnic fare, cool, sweet and intensely aromatic thanks to the addition of mango, mint and basil. Have a great week, make this salad and take it outside to enjoy the sunshine!
Mango and Coconut Rice Salad
Adapted from Plenty
1 ½ cups camargue red rice
1 red bell pepper, thinly sliced
2 tablespoons mint leaves thinly sliced
½ cup loosely packed basil leaves, roughly chopped
1 jalapeno, seeded and finely chopped
grated zest and juice of one lime
1 large mango, cut roughly into 1-inch dice
½ cup roasted salted cashews, roughly chopped
2/3 cup flaked coconut
2 tablespoons olive oil
salt and pepper to taste
Cook the red rice in plenty of boiling water for 20 minutes, or until it is cooked through. Drain and spread on a tray to cool down.
Once cool, add the rice and all the remaining ingredients in a large mixing bowl and stir just to mix; do not stir too much or the mango pieces will disintegrate. Taste and add salt and pepper to taste.