Warm Rice Salad With Garlic Prawns and Tahini Dressing
A warm salad with wholegrain rice, garlic prawns, cucumber, bell peppers, beetroot, feta and tahini dressing
Start Cooking in Cook Mode
Ingredients
For the dressing
- 100 grams tahini
- 1 lemon
- ½ teaspoon garlic powder
- 1 teaspoon runny honey
- 1 tablespoon olive oil
For the salad
- 1 tablespoon sesame oil
- 225 grams frozen prawns raw
- 3 cloves garlic
- 250 grams whole grain rice microwaveable pouch
- 1 yellow pepper
- 1 orange pepper
- ½ cucumber
- 100 grams cooked beetroot
- 40 grams feta
Instructions
- Start by making your dressing. Put all of the ingredients into a small bowl and whisk together until smooth.
- Heat the sesame oil in a frying pan. Add the prawns and cook until pink all the way through. Peel and finely chop the garlic: add to the pan for the last minute.
- Heat the rice in the microwave according to packet instructions.
- To serve, divide the rice between 2 bowls. Chop the peppers and cucumber into match sticks and place on top. Dice the beetroot and add to the bowls. Add half of the prawns to each bowl. Finish with crumbled feta and a drizzle of the dressing.
Video
Nutrition Facts
Warm Rice Salad With Garlic Prawns and Tahini Dressing
Amount per Serving
Calories
1097
% Daily Value*
Fat
49
g
75
%
Saturated Fat
10
g
63
%
Trans Fat
0.01
g
Polyunsaturated Fat
16
g
Monounsaturated Fat
19
g
Cholesterol
160
mg
53
%
Sodium
951
mg
41
%
Potassium
989
mg
28
%
Carbohydrates
134
g
45
%
Fiber
17
g
71
%
Sugar
13
g
14
%
Protein
39
g
78
%
Vitamin A
2385
IU
48
%
Vitamin C
222
mg
269
%
Calcium
282
mg
28
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- This recipe will make extra dressing. It can be stored in the fridge for up to a week.
