250g pouch Mediterranean tomato rice
1 large zucchini/courgette, diced
250g packet cooked large shrimp
a good handful of fresh basil leaves, torn
1 tsp lemon juice, plus extra for drizzling
1 tbsp olive oil, plus extra for drizzling
50-60g bag of your favourite fresh salad leaves, to serve
Make the rice as it says on the pack, then tip into a bowl.
Toss in the zucchini/courgette, shrimp and basil, then moisten with the lemon juice and oil and season to taste.
Arrange a mix of salad leaves on each plate, drizzle with extra olive oil and lemon and spoon the rice salad on top.
Recipe from Good Food magazine