Transform leftovers from our prawn, chorizo & courgette baked rice into this quick and delicious salad – perfect for a next-day lunch!
Equipment
- Small Saucepan
- Vegetable Peeler
- Colander or Sieve
- Bowl of Iced Water
- Large Mixing Bowl - Small Mixing Bowl
- Whisk or Fork
- Measuring Spoons
- Knife and Cutting Board
- Knife and Cutting Board
- Lunchbox or Containers
- Grater or Zester
- Toaster or Pan
- Spoon or Tongs
Ingredients
- 100 g 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
- 60 g Rocket leaves
- 50 g Feta , crumbled
- 450 g Leftover rice with prawns (see recipe below)
- 25 g Toasted flaked almonds
Instructions
- 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.)
- 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.
Notes
Nutrition per Serving
| kcal | Fat | Saturates | Carbs | Sugars | Fibre | Protein | Salt |
|---|---|---|---|---|---|---|---|
| 542 | 30g | 7.5g | 45g | 0g | 3.8g | 24g | 3g |
