Escape the hustle and bustle with this relaxed lunch side that will satisfy your tastebuds.
- Place the rice in a saucepan with 2 basil sprigs and 1 teaspoon salt. Cover with cold water, then cook according to packet instructions. Drain and refresh in cold water, discarding the basil sprigs.
- Meanwhile, whisk the lemon juice and oil in a bowl with salt and pepper.
- Chop most of the mint, coriander and remaining Thai basil, reserving a few whole leaves to garnish.
- Stir the shredded coconut in a dry frypan over medium-low heat for 1-2 minutes until lightly toasted.
- Place the rice in a bowl with the chopped herbs, toasted coconut, spring onion, chilli, lemon zest, mango, peanuts and dressing and toss to combine. Transfer to a serving bowl, scatter with the fried shallots and whole herb leaves, then serve with lemon to squeeze.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set