Rice salad with prawns, peas and zucchini

Ingredients

For 1 serving

• Parboiled rice70 g
• Shrimp150 g
• Peas70 g
• Zucchini0.5
• Extra virgin olive oil10 g
• Lemon zestto taste
• Parsleyto taste
• Saltto taste

Contains: shellfish,

In season: May – August

Method

1. Bring a pan of water to the boil, add salt and cook the parboiled rice over a medium heat for 15 minutes, until tender with separate grains; drain, cool under cold water and drain well.
2. Meanwhile clean the prawns, removing the heads, shells and dark vein along the back; wash the courgettes and cut them into roughly 1 cm dice.
3. Heat the oil in a frying pan over a medium heat and sauté the courgettes and peas for 5 minutes, until tender; add the prawns and cook for 3 minutes, until pink and opaque. Salt.
4. Chop the parsley and grate the lemon zest.
5. Stir the mixture into the rice and finish with the lemon zest and parsley.