Mango Rice Salad

Method

1. Place rice in a saucepan with 2 basil sprigs. Cover with cold water, cook according to packet instructions, place in the fridge to cool if required
2. Whisk lemon juice and oil in a bowl with pepper to taste
3. Chop most of the mint, coriander and remaining basil, reserving a few whole leaves to garnish
4. Toast coconut in a dry fry pan over medium-low heat for 1-2 minutes or until lightly toasted
5. Place rice in a bowl with chopped herbs, toasted coconut, spring onion, chilli, lemon zest, mango and dressing, toss to combine
6. Scatter with the fried shallots and whole herb leaves.