Jewelled Prawn Salad

Jewelled Prawn Salad

By: Schwartz UK

March 11, 2026

A delicious rice salad with prawns, peppers and olives, delicately flavoured with Onion, Black Pepper, Celery and Chives. Quick and easy to prepare.

Recipe Info

  • Prep Time:

    15 minutes

  • Cook Time:

    25 minutes

  • Servings:

    4

  • User Rating:

Ingredients

  • 225 grams long grain rice
  • 2 tablespoons oil
  • 1 tablespoon white wine vinegar
  • ½ teaspoon Schwartz® Onion Salt
  • ¼ teaspoon Schwartz® Ground Black Pepper
  • 1 teaspoon Schwartz® Celery Salt
  • 25 grams red pepper, cut into small squares
  • 25 grams green pepper, cut into small squares
  • 15 pitted black olives, halved
  • 1 tablespoon soured cream
  • 2 teaspoons tomato purée
  • 100 grams prawns, defrosted if frozen
  • 1 tablespoon Schwartz® Chives
  • Salad leaves for serving

Nutrition Information

(per serving)

A delicious rice salad with prawns, peppers and olives, delicately flavoured with Onion, Black Pepper, Celery and Chives. Quick and easy to prepare.

Key products

A clear glass jar of Schwartz Onion Salt 65G featuring a grey flip-top lid and a label with an illustration of fresh onion slices.
A plate of golden-brown Barrel chicken nuggets are arranged around a central bowl of creamy orange dipping sauce.

Onion Salt

£2.30

Ground Black Pepper
A baked potato is cut open on a white plate and filled with baked beans and shredded cheese, with a fork and a small bowl of pepper nearby.

Ground Black Pepper

£2.35

A clear glass jar of Schwartz Celery Salt 72G featuring a blend of ground celery seeds and salt visible through the container.
A rustic brown bowl is filled with a shrimp and rice salad, drizzled with a creamy pink dressing and garnished with fresh herbs.

Celery Salt

£2.30

A clear glass jar of Schwartz Chives, 1G features dried green herbs visible through the container and a green cap.
An afternoon tea is served on dark green plates from the Barrel collection, featuring a savory scone split and topped with butter and jam, with finger sandwiches and a cup of tea in the background.

Chives

£2.30

Instructions

Instructions

  1. Place rice in a pan of boiling water, cover and simmer for 12-15 minutes or until just soft but not starchy. Rinse with cold water and leave to drain.
  2. Place oil, vinegar, Onion Salt, Black Pepper and Celery Salt in a small bowl and whisk lightly to mix.
  3. Transfer the rice into a large bowl and stir in the dressing. Add the chopped peppers and black olives.
  4. Place the soured cream and tomato purée in a small bowl. Mix together then stir into the rice salad. Carefully stir in the prawns and Chives.
  5. Serve on a bed of lettuce.

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