Prawn and Rice Salad

167

Ingredients:

• Long Grain Rice – 175 gms
• Salt and Pepper
• Prawns – 350 gms, cooked and peeled
• Spring Onions – 4, sliced
• Mango – 1, peeled, stoned and diced
• Almonds – 25 gms, flaked
• Fresh Mint – 1 tblsp, finely chopped

For the Dressing:

• Extra Virgin Olive Oil – 1 tblsp
• Lime Juice – 2 tsp
• Garlic – 1 clove, crushed
• Clear Honey – 1 tsp
• Salt and Pepper

Method:

1. Cook the rice in a large saucepan of lightly salted boiling water for 30 to 35 minutes or until tender.
2. Drain and transfer to a large bowl.
3. Add the prawns.
4. To make the dressing, mix all the ingredients together in a large jug.
5. Season to taste with the salt and pepper.
6. Whisk well until thoroughly mixed.
7. Pour the dressing over the rice and prawns.
8. Leave to cool.
9. Add the mango, spring onions, almonds and mint to the salad.
10. Season to taste with pepper.
11. Stir thoroughly and transfer to a large serving dish.
12. Serve.