Wholesome, scrumptious and ideal for heat summer season evenings, this mango salad from Sally Obermeder sings with the flavours of lime, soy and ginger.
Substances
- 1 x 250g packet 90-second black rice
- 1 bunch of broccolini, ends trimmed
- 1 pink capsicum, thinly sliced
- 2 spring onions, thinly sliced
- 2 cup kale ribbons (stalks eliminated, leaves sliced and massaged)
- 1 giant mango, sliced into wedges
- Lime wedges, to serve
Dressing
- 1/2 cup coconut milk (tinned selection)
- 1 tbs lime juice (about 1/2 lime)
- 2 tsp soy sauce
- 1 tsp grated recent ginger
- 1 giant garlic clove, crushed
- 1 lengthy pink chilli, deseeded and thinly sliced
- 2 tsp maple syrup
- 3 tbs coriander leaves, finely chopped
Technique
Step 1.
Microwave the black rice in accordance with the packet directions. As soon as cooked, place in a serving dish and put aside to chill.
Step 2.
Subsequent, place all of the dressing substances in a small jug or jar, stir and put aside to permit all of the flavours to mix.
Step 3.
Blanch the broccolini (pop right into a heatproof bowl, cowl with boiling water and put aside for 3-4 minutes, or till simply cooked via). Drain and put aside too cool.
Step 4.
Add the capsicum, spring onion, kale and mango to the black rice. Lastly, slice the broccolini lengthways and add that too. Serve with the dressing on the facet and add as desired. Combine effectively and serve with lime wedges.
Serves 4
