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Prawn, sugar snap pea & feta salad

One prawn, sugar snap pea & feta salad

Prawn, sugar snap pea & feta salad

Name: Prawn, sugar snap pea & feta salad
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 2
Ingredients: 100g sugar snap peas; ½ lemon zested and juiced; 2 tsp Dijon mustard; 1 tsp honey; 2 tbsp olive oil; small handful of parsley roughly chopped; 60g rocket leaves; 50g feta crumbled; 450g leftover rice with prawns (see recipe below); 25g toasted flaked almonds

Ailsa Burt

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Serves 2

Easy

Prep: 15 mins

Cook: 2 mins

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Make this easy salad using the leftovers from our prawn, chorizo & courgette baked rice – it's great for lunch the next day

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Alternatives

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App onlyPrawn, chorizo & courgette baked rice. This is a premium piece of content available to subscribed users.

A star rating of 4.4 out of 5.10 ratings

Prawn & chilli frittata

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App onlyLeftovers prawn fried rice. This is a premium piece of content available to subscribed users.

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

100g sugar snap peas
½ lemon

zested and juiced
2 tsp Dijon mustard
1 tsp honey
2 tbsp olive oil
small handful of parsley

roughly chopped
60g rocket leaves
50g feta

crumbled
450g leftover rice with prawns

(see recipe below)
25g toasted flaked almonds

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Nutrition: Per serving

kcal592
fat32g
saturates8g
carbs46g
sugars10g
fibre4g
protein25g
salt3.1g

Method

step 1

Remove the tough strings from the sugar snap peas using a peeler. Bring a pan of water to a boil and tip in the peas. Cook for 1 min then drain and run them under cold water, then quickly tip into a bowl of iced water. Set aside while you prepare the rest of the salad. (Alternatively, you can keep the peas raw, if you prefer.)
step 2

Combine the lemon zest and juice, mustard, honey and olive oil. Season well then divide between two small containers. Drain the peas and dry thoroughly. Tip the peas, parsley, rocket, feta and leftover baked rice into a bowl and toss well, making sure everything is coated. Divide between two large containers. Sprinkle over the toasted flaked almonds. Pack into a lunchbox and drizzle over the dressing when ready to eat.

Recipe from Good Food magazine, June 2024

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