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Zingy prawn salad

Zingy prawn salad image
Difficulty Easy
Preparation 20 min
Cooking 10 min


3 people
    • 300   g
    • 2  
    • 1  
    • 150   g
    • 4  
    • 200   g
    • 1  
    • 1   tsp
    •   packs


    1 Put the rice into a large lidded sauce pan and cover with cold water by about an inch. Add 1 tsp of chilli flakes, bring to the boil with a lid on then simmer for 8-10 minutes.

    2 Turn off the heat, drain and spread out onto a large baking tray to cool quickly, then fluff the rice up with a fork once cool.

    3 Meanwhile, mix the diced red onion with a few tbsp of water and the juice of half a lemon. Leave to stand until ready to serve.

    4 When the rice has cooled, pour into a large mixing bowl and mix in the juice 1 lemon for some zing, the cucumber for some added crunch, half the coriander and carrot ribbons then toss together.

    5 Season with salt and pepper. For the dressing, mix the garlic, tangy yoghurt, ½ lemon juice and zest from 1 lemon together and season.

    6 Top the salad with the prawns, the remaining coriander leaves and diced onion and drizzle over the dressing.