Wednesday, June 4, 2008

Fruity Pasta and Prawn Salad

Fruity pasta and prawn salad
serves 6

175g/6oz pasta shells
225g/8oz frozen prawns,thawed and drained
1 large cantaloupe melon
2 tablespoons olive oil
1 tablespoon tarragon vinegar
2 tablespoons snipped fresh chives
200g/7oz Chinese leaves,shredded

• Cook the pasta in lightly salted boiling water until al dente. Drain well and allow to cool.
• Peel the prawns, and discard the shells.
• Halve the melon, and remove the seeds with a teaspoon. Scoop the flesh into balls with a melon baller,and mix with the prawns and pasta.
• Whisk the oil, vinegar and chives together. Pour over the prawn mixture, and toss to coat. Cover and chill for at least 30 minutes.
• Use the Chinese leaves to line a shallow bowl. Pile the prawn mixture onto the leaves, and serve.

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