prawn pilaf salad


What you need:

250g (9oz)  prawns, cooked and shelled
250g (9oz) easy-cook brown rice
1 litre (1¾ pints) vegetable stock
2 tbsp mild curry powder
10cm (4in) piece of cucumber, diced
4 tomatoes, chopped
4 spring onions, chopped
50g (1¾ oz) rocket leaves
4 tbsp  reduced-fat Greek-style natural yogurt
finely grated zest of 1 lemon
2 tbsp freshly chopped coriander (optional)

What you do:

Place the rice, stock and curry powder into a large pan and bring to the boil. Cook for 30 minutes until tender, leaving the lid off for the final 5 minutes of cooking time. Virtually all the liquid will have been absorbed. Remove from the heat and spread the rice out in a shallow serving dish to cool.

Once cool, stir in the prawns, cucumber, tomatoes, spring onions and rocket. Season with a little salt and freshly ground black pepper.

For the dip, mix together the yogurt and lemon zest and serve alongside the pilaf. Garnish with fresh coriander, if using.


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