Prawn, sugar snap pea & feta salad
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Prawn, sugar snap pea & feta salad

By Ailsa Burt

Make this easy salad using the leftovers from our prawn, chorizo & courgette baked rice – it’s great for lunch the next day

  • Prep:15 mins
    Cook:2 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 592
  • fat 32g
  • saturates 8g
  • carbs 46g
  • sugars 0g
  • fibre 4g
  • protein 25g
  • salt 3.1g

Ingredients

  • 100g sugar snap peas
  • ½ lemon , zested and juiced
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 2 tbsp olive oil
  • small handful of parsley , roughly chopped
  • 60g rocket leaves
  • 50g feta , crumbled
  • 450g leftover rice with prawns (see recipe below)
  • 25g toasted flaked almonds

Method

  1. Remove the tough strings from the sugar snap peas using a peeler. Bring a pan of water to a boil and tip in the peas. Cook for 1 min then drain and run them under cold water, then quickly tip into a bowl of iced water. Set aside while you prepare the rest of the salad. (Alternatively, you can keep the peas raw, if you prefer.)

  2. Combine the lemon zest and juice, mustard, honey and olive oil. Season well then divide between two small containers. Drain the peas and dry thoroughly. Tip the peas, parsley, rocket, feta and leftover baked rice into a bowl and toss well, making sure everything is coated. Divide between two large containers. Sprinkle over the toasted flaked almonds. Pack into a lunchbox and drizzle over the dressing when ready to eat.

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