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150g mixture of brown basmati rice and wild rice

Zest of 1 lime and juice of 2

1½ tbsp fish sauce

2½ tbsp caster sugar

1 small garlic clove, finely grated

2cm piece of ginger root, finely grated

1 large under-ripe mango

1 ridge cucumber, halved lengthways

75g sugar snap peas, sliced lengthways

75g cherry tomatoes, cut into quarters

2 spring onions, trimmed and chopped

1 red chilli, deseeded and finely chopped

10g coriander, roughly chopped

10g Thai basil, torn

Leaves from 6 mint sprigs, torn

15g roasted peanuts, chopped or bashed

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1. Put the 150g mixture of brown basmati rice and wild rice into a saucepan, cover with plenty of water, add some salt and bring to the boil.

2. Turn the heat down and cook on a medium heat according to the packet instructions until the rice is ready.

3. Drain in a sieve and run cold water through it. Shake out the excess and set the sieve over the saucepan so any more moisture can drip out.

4. Meanwhile, make the dressing by mixing together the zest of 1 lime and juice of 2, 1½ tbsp fish sauce, 2½ tbsp caster sugar, 1 finely grated small garlic clove and a finely grated 2cm piece of ginger.

5. Peel 1 large under-ripe mango and cut off the cheeks that lie on either side of the flat stone, then remove the rest of the flesh, trying not to squash any of it. Cut the flesh into small sticks or chunks.

6. Using a teaspoon, scoop out the seeds from each half of the cucumber, then cut into small pieces, a similar size and shape as the mango.

7. Put the rice into a broad, shallow serving bowl and add the mango and cucumber.

8. Throw in 75g sugar snap peas, 75g quartered cherry tomatoes, 2 chopped spring onions, 1 deseeded and finely chopped red chilli, 10g roughly chopped coriander, 10g torn Thai basil and the torn leaves from 6 sprigs of mint.

9. Stir in the dressing, then taste to see whether the dish needs any further seasoning, or any more lime juice.

10. Scatter over 15g chopped or bashed roasted peanuts and serve.

https://www.telegraph.co.uk/recipes/everyday/salads/summer-rice-salad-with-mango-peanuts-and-hot-lime-dressing/?WT.mc_id=e_DM1046966&WT.tsrc=email&etype=Edi_Foo_New&utmsource=email&utm_medium=Edi_Foo_New20260829&utm_campaign=DM1046966