Ingredients

• 1½ cups (300g) jasmine rice
• 1 bunch fresh basil
• Grated zest and juice of 1 lemon, plus lemon halves to serve
• Pepper to taste
• ¼ cup (60ml) olive oil
• 1 bunch fresh mint
• 1 bunch fresh coriander
• ½ cup (50g) shredded coconut
• 6 spring onions, thinly sliced
• 1 long red chilli, seeds removed, sliced
• 2 mangoes, flesh chopped
• ½ cup fried Asian shallots

Method

• Place rice in a saucepan with 2 basil sprigs. Cover with cold water, cook according to packet instructions, place in the fridge to cool if required
• Whisk lemon juice and oil in a bowl with pepper to taste
• Chop most of the mint, coriander and remaining basil, reserving a few whole leaves to garnish
• Toast coconut in a dry fry pan over medium-low heat for 1-2 minutes or until lightly toasted
• Place rice in a bowl with chopped herbs, toasted coconut, spring onion, chilli, lemon zest, mango and dressing, toss to combine
• Scatter with the fried shallots and whole herb leaves.

Nutrition information panel