- 125g cooked rice (we used brown basmati)
- handful baby spinach
- 50g cooked prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- ¼ ripe mango, cut into small pieces
- ½ red chilli, deseeded and finely chopped
- small handful coriander, roughly chopped
For the dressing
Make the dressing by whisking together all the ingredients. Tip the dressing into the bottom of a big jar, top with the rice and put in the fridge if making the night before.
Layer the spinach, prawns, mango, chilli and coriander on top of the rice. Leave a little space at the top so that when lunchtime arrives, you can shake up the salad to eat.