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
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set