Spiced Basmati lentil mango salad

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A wonderful eclectic mix of soft fluffy grains including white basmati rice, lentils and black rice. Finished with succulent mango, red peppers and spring onions. It is served with a rich and creamy burnt aubergine dressing enhanced with mint, aromatic cumin and cooling green chilli, great for grilled meats or a piece of spiced roasted fish.

1. Cook all the grains and chill.
2. Place the olive oil, sugar, cumin, yoghurt, mint, aubergine, green chilli and garlic into a food blender and blitz until smooth and glossy to make an aubergine dressing.
3. In a bowl add the Streetfood sauce, olive oil, lime juice, red peppers, spring onions, diced mango and the chilled grains.
4. In your chosen bowl place a serving of the rice mix and drizzle with a small amount of the aubergine dressing to serve.

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