Fill your kettle and boil it. Rinse the rice under cold water then tip the rice into a small pan. Add 150ml boiling water and a pinch of salt. Pop on a lid and bring back to the boil, then turn the heat down low and simmer for 25 mins. When the water has been absorbed, take the rice off the heat and leave to steam in the pan, lid on for 5 mins.

Meanwhile, warm a small frying pan over a medium-high heat. Tip in the peanuts and cook them for 2-3 mins, tossing frequently, till toasted. Tip the peanuts out onto a board, let them cool a little then roughly chop them. Set aside.

Slice the fat cheeks off the mango stone, then slice off the thinner sides. Cut the skin off the flesh and dice the mango. Pop it into a large bowl. Slice as much mango off the stone as you can, chop it and add it to the bowl.

Trim the leaves off the radishes. Rinse the radishes and quarter them. Trim the roots and any ragged greens off the spring onions and thinly slice them. Add the radishes and spring onions to the mango.

Halve the chilli, scraping out the seeds and white pith if you prefer less heat. Finely chop the chilli. Peel and finely chop the garlic and ginger. Pick the mint leaves off their sprigs and thinly slice them. Finely grate the lime zest. Add the chilli, garlic, ginger, mint and lime zest to the bowl with the mango. Squeeze in the lime juice and pour in 1 tbsp olive oil. Add a pinch of salt and pepper and toss everything together.

Let the rice cool slightly then fold it through the salad. Divide the salad between a couple of plates, top with the toasted peanuts and serve.