1 1/2 oz (45 g) quick-boil long grain rice
4 teaspoons low-calorie mayonnaise
1 teaspoon lemon juice
1/2 teaspoon tomato puree
4 oz (120 g) peeled prawns
1 oz (30 g) sultanas
3 oz (90 g) mixture of lamb's lettuce, radicchio, endive, chicory, etc.
1 teaspoon chopped chives
4 teaspoons low-calorie mayonnaise
1 teaspoon lemon juice
1/2 teaspoon tomato puree
4 oz (120 g) peeled prawns
1 oz (30 g) sultanas
3 oz (90 g) mixture of lamb's lettuce, radicchio, endive, chicory, etc.
1 teaspoon chopped chives
method
1. Cook the rice according to the packaging instructions, drain and spread out on a plate to cool.
2. Mix together the mayonnaise, lemon juice and tomato puree. Stir in the prawns and mix well.
3. Stir the sultanas into the cool rice.
4. Arrange the lettuce, etc. on two plates, pile the rice and sultanas in the middle and top with the prawn mixture.
5. Sprinkle with the chopped chives.
2. Mix together the mayonnaise, lemon juice and tomato puree. Stir in the prawns and mix well.
3. Stir the sultanas into the cool rice.
4. Arrange the lettuce, etc. on two plates, pile the rice and sultanas in the middle and top with the prawn mixture.
5. Sprinkle with the chopped chives.
serving amount
serves 2
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