MARINADE with Sunreef Yachts | Meat Free Monday Edition: Accounting Team make Coconut Rice

If you want to help the planet and enjoy a healthier lifestyle, reduce your meat consumption and introduce tasty plant-based meals to your diet at least once a week! Together with Sunreef Yachts Eco brand ambassador Nico Rosberg, the company is taking part in a wonderful initiative launched by Paul McCartney that encourages people worldwide to reduce meat consumption to help the environment and have a healthier lifestyle. In today's episode of MARINADE: Meat Free Monday Edition we welcome Sunreef Yachts' Accounting Department. Here is our recipe inspiration for today’s meat-free lunch: Coconut Rice & Mango Salsa with Pineapple and Orange Sauce. Coconut Rice & Mango Salsa with Pineapple and Orange Sauce 4 portions - Rice 200 g - Coconut milk 200 ml - 1 Mango - ½ Pineapple - 2 Oranges - Honey 2 tbsp - 1 Lime - 1 bunch of Mint - Black sesame 20 g - Potato flour 1 tsp Boil the rice. Cut the pineapple into large cubes. Peel and cut the mango. Fillet one orange and add the fillets to the remaining fruit. Cut the second orange and squeeze juice from it. Boil half of the coconut milk with a teaspoon of potato flour. Add the orange juice. This will be our sauce. Drain the rice and add the remaining coconut milk. Simmer the rice in the milk until the texture is creamy. Chop fresh mint. Marinate the fruit in honey and chopped mint. Grate the orange and lime peel to garnish the dish. Place the rice on a plate, fruits next to it and pour the sauce over the rice. Decorate the plate with fresh mint, black sesame and grated lime peel. Voilà!