Prawn pilaf salad

Prawn pilaf salad

Servings:	Serves 4
Calories per serving:	400
Ready in:	1 hour, 15 minutes Includes cooling time
Prep. time:	45 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	24th October 2012

A quick prawn salad that is healthy and very easy to make.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 250 g cooked peeled prawns
• 1 cup of brown rice - about 250g (8 oz)
• 2 cups of very weak vegetable stock (or water)
• 2 teaspoons of curry paste
• 10cm (4") of cucumber, diced
• 4 spring onions, chopped on the diagonal
• 4 tomatoes, quartered
• 1 145g bag of rocket leaves
• 200ml Greek-style yogurt
• Finely grated zest from 1 whole lemon

Method

1. Add the lemon zest to the yogurt, mix well and set to one side
2. Rinse the rice well under cold running water for a few minutes until it runs clear
3. Add the stock. curry paste and rice to a large pan
4. Bring to the boil, return to a simmer, cover and cook for 30 minutes or until tender
5. When there is 5 minutes left, add the prawns to the top of the rice and cook uncovered for the remaining time
6. Allow the rice to cool
7. Fluff with a fork and mix in the cucumber, spring onions and tomatoes
8. Serve garnished with the rocket and yogurt dip

Variations

Use curry powder instead of curry paste

Use plain rice but reduce the cooking time by about 10 minutes

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