Rice Salad with Seafood

Rinse rice in a sieve and drain, place into a pot. Add approximately 300 ml (approximately 1 1/4 cup) of water, season with salt and bring to a boil. Reduce heat and simmer rice, covered, for about 20 minutes or until tender.

Cut pineapple lengthwise and hollow both halves with a melon baller, leaving about 2 cm thick shell (approximately 3/4 inch). Cut resulting pulp into 1-2 cm cubes (approximately 1/2-3/4 inch). Shell cape gooseberries, rinse, drain and halve. Peel mango and cut pulp into 1-2 cm (approximatley 1/2-3/4 inch) pieces. Halve lemon and squeeze juice. Rinse shrimp and squid, drain well. Rinse mint, shake dry, pluck off leaves and cut into fine strips.

Peel garlic and chop finely. Heat oil in a pan and saute garlic briefly, add shrimp and squid and saute briefly. Season with salt and pepper, sprinkle with 1-2 tablespoons of lemon juice and cool.

Combine seafood with rice. Add mango, pineapple and cape gooseberry. Season with salt, cayenne pepper, ginger and lemon juice. Refrigerate, covered, for at least 1 hour.