Rice & Papaya Salad Recipe

Ingredients :

Serves 4

• 175g / 6oz easy-cook basmati rice

• 1 cinnamon stick, bruised

• 1 bird's-eye chili, deseeded and finely chopped

• rind and juice of 2 limes

• rind and juice of 2 lemons

• 2 tbsp Thai fish sauce

• 1 tbsp soft light brown sugar

• 1 papaya, peeled and seeds removed

• 1 mango, peeled and stone removed

• 1 green chili, deseeded and finely chopped

• 2 tbsp freshly chopped coriander

• 1 tbsp freshly chopped mint

• 250g / 9oz cooked chicken

• 50g / 2oz roasted peanuts, chopped

• strips of pitta (pita) bread, to serve

Method :

1. Rinse and drain the rice and pour into a saucepan. Add 450 ml / ¾ pint of boiling salted water and the cinnamon stick. Bring to the boil, reduce to a very low heat, then cover and cook without stirring for 15-18 minutes, or until all the liquid is absorbed. The rice should be light and fluffy and have steam holes on the surface. Remove the cinnamon stick and stir in the rind from 1 lime.

2. To make the dressing, place the bird's-eye chili, remaining rind and lime and lemon juice, fish sauce and sugar in a food processor and mix until blended. Alternatively, place all the ingredients in a screw-top jar and shake until mixed. Pour half the dressing over the hot rice and toss until the rice glistens.

3. Slice the papaya and mango into thin slices, then place in a bowl. Add the chopped green chili, coriander and mint. Place the chicken onto a chopping board, then remove and discard any skin or sinews. Cut into fine shreds and add to the bowl with the chopped peanuts.

4. Add the remaining dressing to the chicken mixture and stir until all the ingredients are lightly coated. Spoon the rice onto a platter, pile the chicken mixture on top and serve with warm strips of pitta (pita) bread.

Nutritional Facts per 100g :

energy 108kcals/455kj

protein 8g

carbohydrate 17g

fat 2g

fiber 0.4g

sugar 1.7g

sodium trace

√  cow's milk-free    √  egg-free