• 640g cooked USA wild rice, cooled
  • 175g ripe Hawaiian or Mexican papaya,
  • cut into ½-inch cubes
  • 75g red pepper, diced
  • 1 tablespoon fresh coriander, chopped
  • 50g red onion, diced
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, minced
  • 1 large clove garlic, minced
  • ⅛ – ¼ teaspoon chilli flakes
  • Salt and pepper, to taste
  • 40g shelled pumpkin seeds,
  • Lightly toasted (optional)

Here’s how

Combine rice, papaya, red pepper, coriander and onion in serving bowl.

In a small bowl, whisk together lime juice, honey, ginger, garlic, chilli flakes, salt and pepper. Pour over salad and gently stir to combine well.

Let rest in the refrigerator for at least an hour or overnight. Just before serving, fold in the toasted pumpkin seeds.