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Pasta, Prawn and Apple Salad


175 g pasta shells
150 ml apple juice; unsweetened
1 teaspoon fresh mint; chopped
1 teaspoon white wine vinegar
salt and pepper
225 g peeled prawns; cooked
2 dessert apples; peeled, cored, chopped
lettuce leaves
paprika; to garnish

Yield: 2 servings

Cook the pasta in plenty of boiling salted water until just tender. Drain well and rinse in cold running water and drain again. To make the dressing, whisk together the apple juice, mint, vinegar and seasoning. Stir the prawns, apples and cooked pasta into the dressing until well mixed. Cover and refrigerate for 2-3 hours. Wash the lettuce leaves, dry and shred finely. Arrange the lettuce in a bowl and spoon the prawn salad on top. Sprinkle with paprika.




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