INGREDIENTS
Salad
300g venere rice
12-15 prawns
1 carrot
3 celery sticks
1 cucumber
1 courgette
2 sweet peppers, one red, one yellow
1 Granny Smith apple
200g clean pomegranate seeds
30g dried cranberries
80g broad beans
20g mint
Salt to taste
Lemon dressing
150g lemon juice
350g extra virgin olive oil
15g brown sugar
80g honey
20g mustard
Sal & pepper to taste
METHOD
Pour the venere rice into a pot with plenty of boiling, salty water and let cook for 35 minutes. Drain and let cool.
Meanwhile, peel and cut all the vegetables and the apple into julienne strips. Discard the seeds of the cucumber and courgette. Peel the skin off the broad beans and blanch them (boil them for 1 minute in boiling water then plunge them in ice water).
Peel and de-vein the prawns. Boil their carapace (hard shell) in hot water in order to obtain a fumet (a sort of stock). Skim if necessary and remove shells. Add salt to the fumet and add the prawns. Let them cook for 1 minute. Drain the prawns, let them cool down and cut them in half lengthwise. Chop the mint finely.
For the lemon dressing, squeeze the lemon juice into a mixing bowl and combine it with the olive oil, mustard, honey and brown sugar. Add a pinch of salt and pepper and mix well.
To serve, toss the rice, prawns, vegetables and fruit together in the bowl of lemon dressing. Add mint and salt. Adding the mint to the salad at the end when you are ready to eat maintains its intense green colour.
