Cashew nut rice salad with mango

Cashew nut rice salad with mango

 

Serves 1

 

½ tbsp (15g) salted cashew nuts

½ mango (peeled)

½ red pepper

4 heaped tablespoons cooked brown rice

1 tablespoon chopped chives

1 tablespoon chopped parsley

Small bunch spring onions,

finely Juice of ½ a lemon

Salt and pepper

Lettuce leaves

 

 

Heat a small frying pan on a moderate heat and roughly chop the cashew nuts. Place the nuts in the heated frying pan. Heat up gently to release the flavour from the nuts - this cuts down on the amount you have to use. Meanwhile cut the mango flesh into small cubes, along with the red pepper. Mix the two ingredients in a bowl with the cooked brown rice. Now add the chopped chives, spring onions, parsley and lemon juice, and continue to mix. Once the cashew nuts have toasted slightly, mix half of them into the salad and reserve the remainder for garnishing the top. Season to taste and serve in a suitable bowl with some lettuce garnish and, finally, sprinkle with the reserved cashew nuts. Alternatively this salad can be thrown in a suitable sandwich box and whisked off to work with you. Unlike some of the recipes I have added to these pages, I have actually tried this one and it is delicious! It must be easy, if I managed to make it! I put it in a box and took it to work with me. Taken from the "You sexy thing" book by Amanda Ursel