• 200g Sainsbury's basmati & wild rice
  • 220g Taste the Difference cooked prawns
  • 2 tablespoons Sainsbury's 10% fat natural Greek style yogurt
  • 1 lime, zest and juice
  • 1 teaspoon mango chutney
  • ½ x 31g pack fresh coriander, roughly chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 mango, peeled, stoned and sliced (see video)
  • 1 red pepper, deseeded and sliced
  • 100g mange tout, sliced
  • 1 courgette, peeled into ribbons using a vegetable peeler


  1. 1

    Cook the rice following pack instructions. Add the prawns for the last minute, then drain.

  2. 2

    Meanwhile, to make the dressing, mix together the yogurt, lime juice, zest and mango chutney in a small bowl, and stir in half of the coriander.

  3. 3

    Stir the remaining ingredients through the rice, reserving some of the chilli and coriander to garnish.

  4. 4

    Drizzle the salad with the dressing and garnish with the reserved chilli and coriander.

Nutritional Details

Each serving provides
  • Energy 1197kj 286kcal 14%
  • Fat 2.3g 3%
  • Saturates 1.2g 6%
  • Sugars 10.9g 12%
  • Salt 1.02g 17%

% of the Reference Intakes

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