mango rice salad

1.5c jasmine rice
1 bunch Thai basil
grated zest and juice of 1 lemon/lime, plus lemon/lime halves to serve
1/4c olive oil
1 bunch mint, leaves picked
1 bunch coriander, leaves picked
2/3c shredded coconut
6 spring onions, thinly sliced on an angle
1 long red chilli, seeds removed, sliced
2 mangoes, chopped
1/2c roasted peanuts
1c fried Asian shallots

Place rice in saucepan with 2 basil sprigs and 1t salt and cook. Drain and refresh in cold water, discarding the basil. Whisk the lemon juice and oil with salt and pepper. Chop most of the herbs, reserving a few whole leaves to garnish. Stir the shredded coconut in a dry frying pan until lightly toasted. Place the rice in a bowl with the herbs, coconut, spring onion, chilli, lemon zest, mango, peanuts and dressing and toss to combine. Transfer to a serving bowl and scatter with fried shallots and herb leaves. Serve with lemon/lime wedges.

cool cucumber summer salad

1 cucumber, sliced into 2mm rounds, skin on or off as preferred
1 small red onion, finely sliced
1T French wholegrain mustard
6T wine vinegar
2T sugar

Assemble cuc and onion in a bowl, mix mustard, vinegar and sugar and pour over salad. Chill for 5-10 minutes before serving.