Dinner

Prawn, Sugar Snap Pea & Feta Salad Recipe

ByHailey Reed January 3, 2026January 3, 2026

Introduction

This prawn, sugar snap pea, and feta salad is a vibrant and refreshing meal perfect for using up leftover rice. Combining crisp peas, tangy lemon dressing, and creamy feta creates a delicious balance of flavors that’s light yet satisfying.

A bright blue plate holds a colorful layered dish starting with a base of light brown rice mixed with small vegetables. On top, pink shrimp and red cherry tomatoes add a pop of color. Bright green snap peas and fresh green arugula leaves sit scattered across the dish. Small white chunks of cheese are sprinkled unevenly, along with thin slices of light brown almonds. The plate is on a textured blue surface. A clear glass of sparkling water is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g sugar snap peas
½ lemon, zested and juiced
2 tsp Dijon mustard
1 tsp honey
2 tbsp olive oil
Small handful of parsley, roughly chopped
60g rocket leaves
50g feta, crumbled
450g leftover rice with prawns
25g toasted flaked almonds

Instructions

Step 1: Remove the tough strings from the sugar snap peas using a peeler. Bring a pan of water to a boil and add the peas. Cook for 1 minute, then drain and run under cold water. Quickly transfer to a bowl of iced water to cool. Set aside. If you prefer, you can keep the peas raw for a crunchier texture.
Step 2: In a small bowl, combine the lemon zest and juice, Dijon mustard, honey, and olive oil. Season well with salt and pepper, then divide the dressing between two small containers.
Step 3: Drain the peas from the iced water and pat dry thoroughly. In a large bowl, toss the peas with the chopped parsley, rocket leaves, crumbled feta, and leftover rice with prawns. Mix well to ensure everything is evenly coated.
Step 4: Divide the salad between two large containers. Sprinkle each serving with toasted flaked almonds. When ready to eat, drizzle the dressing over the salad and enjoy.

Tips & Variations

For extra freshness, add chopped cucumber or cherry tomatoes to the salad.
Replace rocket with baby spinach or mixed salad greens for a different flavor profile.
Use toasted pine nuts or pumpkin seeds instead of flaked almonds for a nutty crunch.
To keep the salad vibrant, pack the dressing separately and add just before eating.

Storage

Store the prepared salad and dressing separately in airtight containers in the refrigerator for up to 2 days. The salad is best eaten fresh to enjoy the crispness of the peas and rocket. Reheat the rice with prawns gently if preferred warm, then toss with the chilled greens and toppings before serving.

How to Serve

A white plate with a blue pattern holds a colorful shrimp salad with several layers. The bottom layer is light brown rice mixed with small pieces of green vegetables. On top are pink cooked shrimp, bright green snap peas cut in half, and roasted red cherry tomatoes. There are white crumbles of soft cheese sprinkled over the salad, along with thin, light brown almond slices and fresh green arugula leaves scattered all around. The plate is on a white marbled surface next to a glass of water. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh prawns instead of leftover rice with prawns?

Yes, you can cook fresh prawns and mix them with freshly cooked rice if you don’t have leftovers. Just cool both before combining with the salad ingredients.