Prawn, sugar snap pea & feta salad
Make this easy salad using the leftovers from our prawn, chorizo & courgette baked rice – it's great for lunch the next day
Prawn, chorizo & courgette baked rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 (with leftovers)
Skip to ingredients
- 3 tbsp olive oil
- 100g cooking chorizodiced
- 3 courgettesdiced
- 3 banana shallotsroughly sliced
- 6 garlic clovesfinely sliced
- 1 chilli(deseeded if you prefer less heat), finely chopped
- 500g cherry tomatoes
- 400g pack frozen raw king prawnsdefrosted
- 1 lemonzested and cut into wedges
- 400g basmati rice
- 600ml hot chicken stock
- 100ml white wineor dry manzanilla sherry, if you have it
- small handful of parsleyroughly chopped
- garlic mayonnaiseto serve
Nutrition: Per serving (6)
- kcal464
- fat12g
- saturates3g
- carbs60g
- sugars6g
- fibre4g
- protein22g
- salt2.8g
Method
step 1
Heat 1 tbsp of the oil in a frying pan over a medium-high heat and fry the chorizo for 5 mins until browned. Transfer to a large baking dish. Add another 1 tbsp of the oil to the pan and cook the courgettes and shallots with a pinch of salt for 15-17 mins, until beginning to brown. Stir in the garlic and chilli and cook for 2 mins until fragrant, then transfer to the baking dish with the tomatoes. Put the prawns in a bowl and coat with the remaining oil and lemon zest, season well and set aside. Heat the oven to 240C/220C fan/gas 9.
step 2
Rinse the rice until the water runs clear. Add to the baking dish and season. Pour over the stock and wine or sherry. Cover with foil and seal well. Bake for 25-30 mins, then remove the foil and scatter the prawns over. Cover again and cook for a further 5 mins until the rice and prawns are cooked and all the liquid has been absorbed. Leave to stand for 5 mins.
step 3
Scatter the parsley over and serve with the lemon wedges and garlic mayo on the side, if you like. Will
keep chilled for up to three days.
