Ingredients for 2 people
1 pack of Linea Minis
100 g of mixed salad leaves
200 g tropical prawns
100 g of raspberries
EVO oil to taste
flowers/petals for decoration
Rinse the prawns and blanch them in boiling water for about 2 minutes, then drain and leave to cool.
Place the mixed salad leaves on a serving plate. Peel the carrots and use a potato peeler to finely slice them.
Wash and dry the raspberries and add them to the salad leaves.
Drain the Linea Minis and add to the salad, along with the gently toasted almonds.
Now add the prawns, after removing their shells, and dress with some EVO oil.
Decorate with flowers/petals, and serve.