Warm rice & prawn salad
A quick and easy meal, on the table in only 10 minutes
- Prep: 10 mins
- Serves 2
- Easy
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
-
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.
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