Eastern black rice, mango, and tomato salad with coconut

Because of the fires here, it has been hot and very smoky, so I was looking for a cooling, hearty recipe that could serve as a light lunch. In addition, I wanted something fresh and fun. This recipe seemed to fit the mood. The black rice adds a wonderful earthy flavour and body to the fresh mango, tomatoes, and herbs, and the topping of toasted coconut and lime dressing adds a pop of flavour. This recipe is from Diana Henry, one of my favourite chefs. I have every one of her cookbooks; they are my go-to books for every occasion, from fun salads like this one to more elaborate cooking from around the world. Everyone should have all her cookbooks.

For more recipes from this book, click here.

Ingredients:

For the salad:

1 1/2 cup black rice, cooked. You can also substitute any exotic rice, red rice, wild rice, brown rice, or any non-sticky rice

1 large semi-ripe mango, peeled and diced into 1-inch cubes

3-4 oz sugar snap peas or cooked peas

A handful of basil leaves, coarsely chopped

A handful of fresh mint, coarsely chopped

1 lb tomatoes (well-flavored heirloom or small cherry tomatoes in different colours), diced into 1/2 inch cubes or halved

1 red chilli, finely minced

2 scallions, minced

1/2 cup roasted peanuts

1/2 cup desiccated coconut, slices or powdered, toasted on a warm pan till golden

Salt to taste

For the dressing:

Zest of 2 limes

Juice of 3 limes

1 garlic clove, minced

1 teaspoon ginger paste

3-4 tablespoons olive oil

tablespoon fish sauce (optional)1

2 tablespoons sugar (superfine or castor sugar preferred)

Mix all the ingredients for the dressing and set aside at room temperature for at least 1 hour. Make sure all the sugar has dissolved—the flavours are to be extracted by the oils and lime juice and come together during this marination process.

Mix all the ingredients except the coconut and peanuts in a large bowl. When you are ready to serve, add the dressing and toss well to coat the grains and vegetables well. Taste and adjust for salt and lime. Serve in a deep bowl with the peanuts and coconut scattered on top at the last minute.