Salad Recipes - Ligurian Prawn Salad

Ingredients

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• 350 g/12 oz/3 cups peeled prawns (shrimp)

• 225 g/8 oz/2 cups shelled fresh young peas

• 90 ml/6 tbsp olive oil

• 50 g/2 oz/1/2 cup chopped parsley

• Salt and freshly ground black pepper

• Lemon wedges

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Method:

1. Cook the rice in plenty of boiling salted water for 15-20 minutes until just tender but still with texture.

2. Drain, rinse with cold water and drain again. Place in a bowl and gently mix in the prawns, peas, oil and parsley.

3. Season well and toss lightly. Garnish with lemon wedges before serving.