MANGO, AVOCADO & CHICKPEA RICE SALAD

Serves 4 ● Prep 20 mins ●

● Cook 25 mins

● 400g tin of chickpeas, drained and rinsed

● Calorie-controlled cooking spray

● Salt and freshly ground black pepper

● 150g mixed basmati and wild rice

● 1½ mangos, peeled, stones removed, and flesh diced

● 1 small red onion, finely sliced

● A small bag of mixed watercress, spinach and rocket salad

● 1 avocado, peeled, seed removed and flesh sliced

For the dressing

● ½tsp cumin seeds

● 2tsp olive oil

● Juice of 1 lime

● A large handful of fresh coriander, chopped, plus extra to garnish

● 2cm piece of fresh ginger, grated

Preheat the oven to 200°C/ fan 180°C/gas 6. Pat the chickpeas dry using kitchen paper. Put them in a bowl, mist with cooking spray and season, then toss to combine. Put the chickpeas in a roasting tin, in a single layer, and roast for 20 minutes, until they’re golden and slightly crisp. Set aside to cool.

Meanwhile, put the rice in a medium pan and cover with 300ml water. Bring to the boil and then reduce the heat to low, cover and simmer for 10 minutes. Turn off the heat and leave it covered for another 10 minutes. Spread the rice out on a large baking sheet and chill in the fridge.

To make the dressing, toast the cumin seeds in a small frying pan over a medium-high heat for around 2-3 minutes, until aromatic. Lightly crush using a pestle and mortar or the end of a rolling pin. Whisk together the oil and lime juice, then stir in the coriander, ginger and crushed cumin seeds. Season to taste and set aside.

Combine the chilled rice, roasted chickpeas, mango and onion in a large bowl, then pour over the dressing and toss to coat. Arrange the salad leaves on plates and top with the rice mixture. Add the avocado and serve garnished with the remaining coriander.