Measure 300 grams of pasta into a bowl.
Add the pasta to a boiling saucepan and boil for 10 minutes.
While the pasta is boiling, wash and trim the watercress into small sprigs. Pat dry with a towel.
Measure two tablespoons of lemon juice into a small screw-top jar.
Measure 2 tablespoons of Extra Virgin olive oil and add to screw-top jar.
Also add one teaspoon of caster sugar to the jar.
Add a generous amount of pepper into the jar and shake it to combine.
Slice the Lebanese cucumber into fine pieces. Also take the pasta off the boil and strain the water out.
Chop up the four ripe tomatoes into small pieces.
Measure 750 grams of prawns. After measuring the prawns, remove the shells and devein. Rinse and drain prawns under cold water.
Carefully slice the red onion into fine slices. You do not need a sharp knife like I used.
Add the dry pasta, tomatoes, cucumber, onion, prawns, olives, watercress and salad dressing to a large serving bowl.
Mix and stir the salad around the bowl.
Serve the salad into a nice bowl to eat.
- 300.0g Dried pasta
- 1.0bnch Watercress
- 2.0Tbsp Lemon juice
- 2.0Tbsp Olive oil
- 1.0tsp Caster sugar
- Freshly ground pepper
- 4.0 Ripe, chopped tomatoes
- 1.0 Finely sliced red onion
- 1.0 Finely sliced Lebanese cucumber
- 150.0g Kalamata olives
- 750.0g Cooked, shelled and deveined prawns