Summer prawn and tomato salad

4 servings

Ingredients

Quantity Ingredient
225 grams Basmati rice
1 170 gram pkt Lightly Smoked Lardons or diced
; streaky bacon
3 tablespoons Tuscan Extra Virgin Olive Oil
1 170 gram pkt Quick-Frozen Cooked and Peeled King; defrosted
; Prawns
4 Sweetheart Tomatoes; chopped
1 Green pepper; de-seeded and diced
3 Salad onions; diagonally sliced
2 tablespoons Chopped fresh parsley
1 teaspoon Wild Flower Honey
1 Tdsp Italian Balsamic Vinegar
1 Garlic clove; crushed
Salt and ground black pepper
1 Red pepper; de-seeded and
; sliced

Directions

1 Cook the rice according to the packet instructions, then run under cold water, drain and set aside.

2 Meanwhile, fry the lardons or diced bacon in a frying pan with a little of the oil until golden, then place in a large bowl with the prawns, tomatoes, green pepper, onions and parsley.

3 In a separate bowl, mix the remaining olive oil with the honey, balsamic vinegar and garlic, then stir gently into the salad.

4 Spoon a portion of rice into a small cup and turn out carefully on to a plate. Top with the salad, season, and garnish with red pepper.

You can buy the ingredients for these recipes in your local M&S. Store cupboard ingredients are marked with an asterisk Converted by MC_Buster.

NOTES : This versatile cold dish is ideal for picnics, and you could serve it with a fresh green salad instead of rice.

Converted by MM_Buster v2.0l.

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