Prawn, rice & mango jar salad

1 of 5-a-day 400 kcal or less al fresco recipes folate lunch ideas lunchbox recipes quick rice salad vitamin c

Ingredients

125g cooked rice (we used brown basmati)

handful baby spinach

50g cooked prawn

¼ ripe mango , cut into small pieces

½ red chilli , deseeded and finely chopped

small handful coriander , roughly chopped

½ tbsp low-salt soy sauce

1 tsp sesame oil

1 tsp rice vinegar

½ tsp brown sugar

Method

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.