jewelled shrimp salad recipe | Schwartz

Ingredients

• 225 g (8 oz) long grain rice
• 2 tbsp oil
• 1 tbsp white wine vinegar
• ½ tsp Onion Salt
• ¼ tsp Ground Black Pepper
• 1 tsp Celery Salt
• 25 g (1 oz) red pepper, cut into small squares
• 25 g (1 oz) green pepper, cut into small squares
• 15 pitted black olives, halved
• 1 tbsp soured cream
• 2 tsp tomato purée
• 100 g (4 oz) prawns, defrosted if frozen
• 1 tbsp Chives
• Salad leaves for serving