Black Rice and Mango Salad by Sally and Maha

DF // RSF // V // VG // 1234 K J/295 CAL PER SERVE

Serves 4

1 x 250 g (9 oz) packet 90-second microwave black rice

1 bunch of broccolini, ends trimmed

1 red capsicum (pepper), thinly sliced

2 spring onions (scallions),  thinly sliced

50 g (1¾ oz/2 cups) kale ribbons (stalks removed, leaves sliced and massaged)

1 large mango (or 2 medium ones), sliced into wedges

lime wedges, to serve

DRESSING

125 ml (4 fl oz/½ cup) coconut milk (tinned variety)

1 tablespoon lime juice (about ½ lime)

2 teaspoons soy sauce

1 teaspoon grated fresh ginger

1 large garlic clove, crushed

1 long red chilli, deseeded and thinly sliced

2 teaspoons maple syrup

3 tablespoons finely chopped coriander (cilantro) leaves

Microwave the black rice according to the packet

instructions. Once cooked, place in a serving dish

and set aside to cool.

Next, place all the dressing ingredients in a small

jug or jar, stir and set aside to allow all the flavours

to combine.

Blanch the broccolini (pop it into a heatproof

bowl, cover with boiling water and set aside for

3–4 minutes, or until just cooked through).

Drain and set aside to cool.

Add the capsicum, spring onion, kale and mango to

the black rice. Finally, slice the broccolini lengthways

and add that too. Serve with the dressing on the side

and add as desired. Mix well and serve with lime

wedges. Yum!

Tip

If you can’t find the microwave version black rice just get the normal version and cook it as per packet

instructions—still very easy!

Recipe and images from Super Green Super Easy by Sally Obermeder and Maha Corbett, published by Allen & Unwin, Photography by Rob Palmer.