I’m probably not the only one who is already salivating at the thought of roast lamb on Easter Sunday (as well as worrying about eating too many chocolate eggs!). However, I’ve been looking for easy/healthy recipes to balance out the long weekend’s consumption and one of my choices is this Black Rice Salad with Prawns and Mango – it’s fuss free and lipsmackingly delish. Loaded with vibrant flavours, it’s nutritious too.
Black rice salad with prawns and mango (fuss free)Course: MainDifficulty: Super easy
These are the ingredients I used, but you can swap several of them depending on what you have in your fridge/want to use up. So, for example, instead of the mango, peach or orange would work equally well. You could just drizzle with extra virgin olive oil or knock up a quick dressing of fresh lime juice, a slug of olive oil and a tablespoon of sweet chilli sauce. Black rice has a nutty flavour and is packed with iron, vitamins and fibre.
Pack of pre-cooked black rice 225g
Red pepper, diced
2 spring onions, finely sliced
Small pack cooked prawns
Parsley or coriander, finely chopped
2 sticks celery, finely sliced
For the dressing: Juice of fresh lime, tbspn extra virgin olive oil and tbspn of sweet chilli sauce
Salt flakes and freshly ground pepper
- Really couldn’t be simpler: mix the dressing ingredients in a small bowl. Put all the other ingredients into a large bowl and mix together.
- Pour over the dressing, add some pea shoots (I grew mine from seed on my kitchen windowsill – super easy and fab to have such a tasty herb to hand) or more parsley if you have some and enjoy.
- Keeps well in an airtight container in the fridge for up to two days.
Lots more scrummy salads where this one came from BROWSE HERE