BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 8 2010
Chili and Lime Linguine and Prawn Salad
4oz cooked, peeled prawns
2 tomatoes, chopped
1 small red onion, chopped
3 tbsp chopped fresh coriander
1 bag sweet and crunchy salad leaves
For the dressing:
3 tbsp light olive oil
Zest and juice of 1 lime
1 red chilli, deseeded and chopped
pinch of caster sugar
salt and freshly ground black pepper
Cook the pasta in boiling water for 8-10 mins according to packet instructions or until al dente. Drain in a colander, then rinse in cold water until just cold and drain again.
Place the prawns, tomatoes, onion and coriander in a large bowl. Whisk all the dressing ingredients together, season to taste, and pour over the vegetables in the bowl. Drain the pasta, add to the bowl along with the salad leaves. Toss well and serve.