175 g (6 oz) basmati and wild rice mix, rinsed in cold water
1 green pepper, cored, deseeded and diced
1 small mango, peeled, stoned and diced
1 large bunch of coriander
2 spring onions, finely sliced (optional)
400 g (13 oz) can adzuki beans, drained
4 tablespoons lime juice
350 g (11 1/2 oz) smoked duck breast, trimmed of excess fat and sliced
handful of alfalfa shoots
salt and pepper
lime wedges, to serve
Bring 500 ml (17 fl oz) lightly salted water to the boil, tip in the rice and cook for 15–18 minutes until the rice is tender, or according to the packet instructions. Drain into a colander and cool quickly under running cold water.
Meanwhile, mix together the pepper, mango, coriander, spring onions, if using, adzuki beans and lime juice in a large bowl.
Fold the cooled rice into the adzuki bean salad and divide into deep serving bowls. Arrange the slices of duck breast over the salad, then top with the alfalfa sprouts. Serve immediately with lime wedges on the side.