posted Dec 11, 2019, 4:57 PM by Difference Personal Training
[
updated Dec 11, 2019, 5:01 PM
]
INGREDIENTS
300g dried penne past
1kg cooked prawns, peeled, deveined, tails intact
1 Lebanese cucumber, halved, thinly sliced
1 avocado, thinly sliced
60g baby leaf salad mix
1 bunch fresh chives, finely chopped
1/4 cup small fresh mint leaves
2 tablespoons coarsely chopped fresh dill, plus extra
sprigs, to serve
Lemon wedges, to serve (optional)
DRESSING
170g (2/3
cup) whole-egg mayonnaise
1 1/2
tablespoons tomato sauce
1
tablespoon fresh lemon juice
3
teaspoons Worcestershire sauce
METHOD
Step 1
Cook the pasta in
a large saucepan of boiling salted water, following packet directions or until
al dente. Refresh under cold water and drain.
Step 2
Meanwhile,
for the dressing, whisk together the mayonnaise, tomato sauce, juice and
Worcestershire sauce in a large bowl.
Step 3
Arrange the pasta,
prawns, cucumber, avocado, salad mix, chives, mint and dill on a platter.
Season. Drizzle with the dressing and scatter with extra dill. Serve with lemon
wedges, if you like.
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