Prawn and Rice Salad

Ingredients:

6 oz mixed long-grain and wilde rice
12 oz cooced, peeled prawns
1 mango, peeled, stoned and diced
4 spring onions, sliced
1 0z flaked almonds
1 tbsp fresh mint, finely chopped
salt and pepper

Dressing:

1 tbsp extra virgin olive oil
1 tsp lime juice
1 garlic clove, crushed
1 tsp clear honey
salt and pepper

Method:

1. Cook the rice in a large saucepan of lightly salted boiling water for 35 minutes, or until tender. Drain and transfer to a large bowl, then add the prawns.

2. To make dressing, mix all the ingredients together in a large jug, seasoning to taste with the salt and pepper, and whisk well until thoroughly blended. Pour the dressing over the rice and prawn mixture and leave to cool.

3. Add the mango, spring onions, almonds and mint to the salad and season to taste with pepper. Stir thoroughly, transfer to a large serving dish and serve.