Instructions: Southeast Asia meets the Middle East in this fragrant salad. Rebecca has served it with roast duck. This salad is best when freshly prepared.

1. Put the fennel seed in a small skillet or wok over medium-high heat.

Toast, stirring constantly, for 2 minutes, or until aromatic. Remove from the heat and crush while still warm. Combine with the yogurt, coconut milk, orange juice and lemon grass. Set aside.

2. Toss the rice with the coconut, melon, dates, cilantro, lemon zest and juice. Add the yogurt mixture and toss to combine. Serve at room temperature.

Variations: Substitute cooked white or brown basmati rice, or quinoa for the jasmine rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.