Serves 8

500g packet risoni pasta

1kg medium-sized peeled and de-veined prawns with tails intact

2 tbsp baby capers

1 cup fresh continental parsley leaves

Dressing:

1/2 cup lemon juice

1/2 cup olive oil

2 cloves garlic, peeled and finely chopped

1 tbsp finely grated lemon rind

3 tsp caster sugar

salt and freshly ground black pepper

lemon wedges, to serve

1. Cook risoni pasta in a large saucepan of boiling water
for 8 minutes, or according to packet directions. Drain and
refresh under cold running water.

2. Toss risoni, prawns, capers and parsley in a large salad bowl.

3. Whisk together lemon juice, olive oil, garlic, lemon rind and caster sugar until sugar dissolves. Season to taste with salt and pepper. Toss through salad and serve with lemon wedges.