From: Happy Food,
Seafood lovers - prepare to have your tastebuds tingled. The second of our recipes from salad specialists Florette combines juicy prawns with the earthy taste of ruby chard to create a great summer dish. Add to that a delicious Asian-style dressing and you’ve just found your new favourite light lunch...Make sure you save some for us!
Duo lambs lettuce and ruby chard with Asian prawns
Preparation time: 15 minutes
You will need:
Cook the mange tout in boiling water for 1 minute, drain, then rinse in cold water and drain again. Thinly slice the mange tout and place in a bowl. Chop the tomatoes in half. Thinly slice the spring onions into strips.
Toss together the mange tout, tomatoes, & spring onions. Add the chilli, soy sauce, vinegar, sugar and prawns and toss together again. Leave to marinate for 5 mins.
Add the salad leaves then toss together before serving.
The new Florette Duo range combines popular salad leaves in a handy 70g bag – helping to take the effort out of preparing delicious meals. Want to find out more? Visit www.florette.com for some summer salad inspiration.
It's easy enough to decide you want to eat well - the hard part is finding the right foods to keep you healthy and satisfy your tastebuds. The Wahanda Tasters have lots of food and drink ideas to have you looking good, feeling good and bursting with energy in no time. And no, they don't all involve wheatgrass.See my profile »