Serves 4-6

2 cups cooked brown rice

1 red onion, finely chopped

¼ cup (30g) desiccated coconut, lightly toasted

3 spring onions, sliced on an angle

1 small green chilli, seeds removed,  chopped (optional)

Handful of mint leaves

Handful of coriander leaves

3 nectarines or 2 mangoes, sliced

50g peanuts, toasted and chopped


1½ tbs red wine vinegar

½ cup (125ml) olive oil

1 tsp honey (omit for a vegan version)

2 tsp wholegrain mustard

1) Whisk together the ingredients for the dressing, season with sea salt and freshly ground black pepper, then set aside. 2) Place the rice, onion, coconut, spring onion and chilli in a bowl. Add the dressing and toss lightly to combine. 3) Add the herbs and fruit, then sprinkle with peanuts. Serve at room temperature.

To make the ultimate picnic basket with good magazine, make this recipe for a very green salad and the perfect picnic loaf