- 200 GRAM GREEN LETTUCE
- 200 GRAM MEDIUM SIZE PRAWNS, SHELLED
- 100 GRAM CASHEW NUTS
- 1 TBSP HONEY
- 2 TBSP ORANGE JUICE
- 4 TBSP OLIVE OIL
- 1/2 TSP COARSE SEA SALT
- 1 TBSP PINK PEPPERS
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- 500 GRAM PASTA, cooked
"al dente" and cooled
- 8 DRIED TOMATOES, chopped
- 200 GRAM FRENCH BEANS
- BUNCH OF BASIL LEAVES, chopped
- 4 TBSP OLIVE OIL
- 2 TBSP MAYONNAISE
- 80 GRAM PINE NUTS
- 15 OLIVES
- BUNCH OF GREEN ONIONS, chopped
- 75 GRAM CHEESE, grated
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For the dressing, mix
together olive oil, orange juice, honey, sea salt and pink peppers.
Arrange the lettuce in a bowl, add the prawns and cashew nuts, and pour
the dressing on. Simple but extremely effective.
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Cut the beans and cook
for 8 minutes. Put half of the pine nuts and half of the basil leaves
in the food processor and chop small. Add the mayonnaise and the olive
oil, mix for a minute or so in the food processor. Mix with the pasta,
the beans, the rest of the pine nuts and basil leaves, dried tomatoes,
cheese, olives an green onions. Put in the fridge for an hour, decorate
with basil leaves.
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