Prawn and Rice Salad

175g / 6 oz mixed long-grain and wild rice
350g / 12 oz cooked peeled prawns
1 mango, peeled, stoned and diced
4 spring onions, sliced
25g / 1 oz slivered almonds
1 tbsp finely chopped freshmint

To the dressing
1 tbsp extra virgin olive oil
2 tsp lime juice
1 garlic clove, crushed
1 tsp honey
salt and pepper

Bring a large saucepan of lightly salted water to the boil. Add the rice, return to the boil and cook for 35 minutes, or until tender. Drain, then transfer to a large bowl and stir in the prawns.

To make the dressing, combine the olive oil, lime juice, garlic and honey in a large jug, season with salt and pepper and whisk until well blended. Pour the dressing over the rice and prawn mixture and set aside to cool.

Add the mango, spring onions, almonds and mint to the cooled salad and season with pepper. Stir thoroughly, transfer to a large serving dish and serve.