Warm rice & prawn salad
- Good Food team
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Serves 2
Easy
Prep: 10 mins
A star rating of 4.4 out of 5.5 ratingsRate
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A quick and easy meal, on the table in only 10 minutes
Easily doubled
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal403
- fat13g
- saturates1g
- carbs38g
- sugars0g
- fibre9g
- protein34g
- salt6.45g
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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.
Recipe from Good Food magazine, May 2002
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A star rating of 4.4 out of 5.5 ratings
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