Date posted: 19/09/2018

Spiced Basmati lentil mango salad

  • Serves 10
Votes: 3 Average: 5


Everyday Favourites basmati rice 500g
S&B black rice 300g
Red lentils 100g
Pure olive oil glass 200ml
Tate & Lyle caster sugar drum 60g
Everyday Favourites ground cumin 10
Greek style yoghurt 300ml
Fresh mint - chopped 12g
Burnt aubergine pulp 500g
Green chilli 12g
Chopped garlic in oil 8g
Street Food Mughlai butter paste 120g
Pure olive oil glass 30g
Fresh lime juice 20g
Red peppers - diced 100g
Fresh mango - diced 80g
Spring onions - sliced 50g


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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