Misticanza con Linea Minis


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.