A refreshing rice noodle salad with mango and avocado, crunchy puffed black rice and a tangy lime and miso dressing.
Winter in New Zealand is dragging on and on, and I for one am hanging out for some sunshine and lighter eating. Imported mangos are plentiful and cheap right now, and while I’m not thrilled about the associated food miles that come with them, they’re juicy, delicious and embody the burst of sunshine I so badly need.