Warm Rice & Prawn Salad
Escape to the flavors of the Mediterranean with this vibrant and refreshing rice salad recipe. Bursting with juicy tiger prawns, diced courgette, and fresh basil leaves, tossed in a tangy lemon dressing, this dish is a delightful celebration of summer in every bite. Serve over a bed of crisp salad leaves for a perfect harmony of textures and flavors that will transport you to a sunny seaside escape with every forkful.
— Constant Cookbook
Ingredients
- 250g pouch Mediterranean tomato rice
- 1 large courgette , diced
- 250g packet cooked jumbo tiger prawns (from the chiller cabinet)
- a good handful of fresh basil leaves , torn
- 1 tsp lemon juice , plus extra for drizzling
- 1 tbsp olive oil , plus extra for drizzling
- 50-60g bag of your favourite fresh salad leaves , to serve
Instructions
- Make the rice as it says on the pack, then tip into a bowl.
- Toss in the courgette, prawns and basil, then moisten with the lemon juice and oil and season to taste.
- Arrange a mix of salad leaves on each plate, drizzle with extra olive oil and lemon and spoon the rice salad on top.
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 403 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Fiber Content: 9 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 6.45 milligram of sodium
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