Creole Banana Salad - cooking recipe

Ingredients

225 g long grain brown rice (basmati)
4 large bananas
1 lemon
1 lime
1 medium apple
125 g green grapes
75 g chopped fresh pineapple
30 ml chopped fair trade cashew nuts
15 ml sultanas
4 large lettuce leaves
15 ml desiccated coconut
For the Dressing
120 ml mayonnaise
2 1/2 ml engish hot mustard
1 dash piri-piri

Preparation

Juice the lemon, discard the skin.
Juice the lime, discard the skin.
Core and chop the apple.
Cook the rice in boiling water until tender. (15 mins white rice 25 - 35 mins brown rice)
Drain well and allow to cool.
Put the rice in a mixing bowl and stir in the bananas, half of the lemon juice, the lime juice, the chopped apple, grapes, pineapple, walnuts and sultanas.
Make the dressing as follows:
Mix together the mayonaise, the remaining lemon juice, piri piri powder and mustard in a measuring jug or small bowl.
Pour over the banana and rice mixture, and gently fold the mixture until everything is coated with the dressing.
Put the lettuce leaves around a serving bowl and spoon in the salad mixture.
Sprinkle on the coconut.
To serve.
Chill for 30 mins in the fridge and serve.