Pigeon Cottage Kitchen

This prawn and green rice salad is loosely based on one my late mother-in-law used to make but with a more contemporary twist. It’s a fresh green rice salad base topped with Marie Rose sauce and plump fresh prawns; every forkful a delicious taste of summer! She used to make really big ones on a platter for family buffets but you can make individual ones like this too. It’s easy to scale up or down and you could add other seasonal ingredients like chopped fennel and avocado if you like.

Ingredients – serves 4

• 500g cold, cooked long grain or basmati rice
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh mint leaves
• 2 large sticks of celery, chopped into small cubes
• 1/2 medium cucumber, seeds removed and chopped into small cubes
• 1 x Little Gem lettuce, washed, dried and finely shredded
• 200g fine green beans, steamed and blanched in cold water. Chopped into 1cm pieces
• 1 tbsp extra-virgin olive oil
• 1 tbsp cider vinegar
• Salt and black pepper
• 400g cooked, peeled prawns (I use M&S ones)
• Marie Rose sauce: 175g good quality mayonnaise, 3tbsp tomato ketchup, 2 tsp Worcestershire sauce, 2 tsp brandy, a few drops of Tabasco, 2 tsps smoked Sriracha hot sauce

To make…

• First, prep all the ingredients for the rice. Cook and allow the rice to cool completely. Lightly steam and blanch the beans. Chop the cucumber and marinate in the cider vinegar and a pinch of salt. Chop the herbs, celery and lettuce.
• Mix the Marie Rose sauce ingredients and set aside.
• To assemble, you can either make this on individual plates or make one big one and invite people to serve themselves. Arrange the shredded lettuce on the base. Mix the rice, beans, cucumber, celery, herbs and olive oil throughly and season with black pepper. Spoon this on top of the lettuce. Spoon theMarie Rose sauce over the rice. Top with prawns.

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