Mango and Tomato Rice Salad

serves 2

1-2 ripe mangoes, skinned and sliced
2-3 tomatoes, cut into chunks
½ onion, finely chopped
2 tablespoons balsamic vinegar
1 teaspoon honey and mustard preserve
salt and pepper
1 cup rice, cooked and cooled (works well with leftovers)
a few lettuce leaves
some fresh mint

*grilled haloumi and sweet chilli sauce, to serve (optional)

Place the mango, tomato, and onion in a bowl.
Mix together the mustard preserve, balsamic vinegar and lots of salt and pepper, and drizzle over the mango mixture.
Cover the bowl with a lid or cling film, and place in the fridge for at least an hour.
After cooling, add the rice to the mango mixture, and stir through.
Then slightly tear the mint leaves, and stir through the salad.
Serve on a bed of lettuce leaves.

*Also delicious served with some grilled haloumi, and sweet chilli sauce on the side.


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