RECIPE CARDS
350g risoni pasta 300g cooked prawn tails ½ English cucumber, peeled
and diced 1 red pepper, seeded and diced 1 red onion, finely diced 1 fennel bulb, trimmed and thinly sliced 200g feta cheese, cubed 45ml chopped dill 45ml chopped parsley salt and pepper 60ml olive oil 30ml lemon juice lettuce for serving Boil the pasta according to direction, drain and rinse under cold water to remove excess starch.
Combine in a bowl with the prawns, cucumber, pepper, onion, fennel and feta.
Add the herbs and season to taste.
Combine the olive oil and lemon juice and pour over the salad before serving on a bed of lettuce.