When looking for something heartier than just salad of greens, go for a mixture of those with rice for example, add some prawn jewels and you are where you want to be.
Red rice looks particularly pretty on a plate, in my opinion, and having higher nutritional value than white rice, while being high in fibre, it makes a very good choice.
Red rice cooks a bit longer than the white rice, usually up to 30 mins, but keeps its very pleasant nutty flavour which definitely is an advantage for this light meal.
Start cooking the rice first, prepare other ingredients meanwhile. Count your rice portions up to 70 g rice per person. Bring a large pan of water to boil, add the rice, pinch of salt and keep on a lower heat, simmering for 25 – 30 mins.
Heat a large pan with a spoon of olive oil, add 200 g peeled pre – cooked king prawns, and stir fry them with two smaller chopped peppers ( I used red and orange to add warm colours). Do not overcook the peppers, you want them warm and only lightly fried, add radishes sliced alongside, and as the last add some sugar snaps. Stir all well and take off the heat.
Snap young cress (micro / baby cress) to top the salad.
Drain the rice and place in the salad bowl. While still hot, drizzle with Vietnamese dipping sauce and stir lightly. Add the prawn & green mixture into the bowl, stir lightly again, and give the salad one more sauce drizzle. Sprinkle generously with the young cress.
Serve while warm, but naturally, it can be enjoyed as a cold salad, too.