Prawn, rice & mango jar salad

• cooked rice↗125g g

  (we used brown basmati)

• handful baby spinach↗
• cooked prawn↗50g g
• ripe mango↗¼

  cut into small pieces

• red chilli↗½

  deseeded and finely chopped

• small handful coriander

  roughly chopped

• low-salt soy sauce↗½ tbsp tbsp
• sesame oil↗1 tsp tsp
• rice vinegar↗1 tsp tsp
• brown sugar↗½ tsp tsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.