Mango & prawn wild rice salad

Microwave a sachet of Tilda brown basmati and wild rice as to the packet instructions. Leave to cool. Put ½ the packet in a bowl and add 100g cooked king prawns, ¼ finely chopped cucumber, ½ finely diced red chilli and ½ finely chopped mango. Whizz together a dressing with 1 tsp sesame oil and the juice of a lime and drizzle this over the salad. Add a handful of roughly chopped fresh coriander, season and stir well to combine. Serve.