Warm rice & prawn salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
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
Method
- STEP 1
Make the rice as it says on the pack, then tip into a bowl.
- STEP 2
Toss in the courgette, prawns and basil, then moisten with the lemon juice and oil and season to taste.
- STEP 3
Arrange a mix of salad leaves on each plate, drizzle with extra olive oil and lemon and spoon the rice salad on top.
