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