125 g cooked rice (we used brown basmati)
1 handful baby spinach
50 g cooked prawns
¼ ripe mango, cut into small pieces
½ red chili, deseeded and finely chopped
1 small handful coriander, roughly chopped
FOR THE DRESSING
½ tbsp low-salt soy sauce
1 tsp sesame oil
1 tsp rice vinegar
½ tsp brown sugar
- Make the dressing by whisking together all the ingredients. Tip the dressing into the bottom of a big jar, top with the rice and put in the fridge if making the night before.
- Layer the spinach, prawns, mango, chilli and coriander on top of the rice. Leave a little space at the top so that when lunchtime arrives, you can shake up the salad to eat.