Fruity pasta and prawn salad

Fruity pasta and prawn salad

ingredients
175g/6oz pasta shells
225g/8oz frozen prawns, thawed and drained
1 large cantaloupe melon
2 tablespoons olive oil
1 tablespoon tarragon vinegar
2 tablespoons snipped fresh chives
200g/7oz Chinese leaves, shredded

• Cook the pasta in lightly salted
boiling water until al dente. Drain well and allow to cool.
• Peel the prawns, and discard the
shells.
• Halve the melon, and remove the
seeds with a teaspoon. Scoop the
flesh into balls with a melon baller,
and mix with the prawns and pasta. • Whisk the oil, vinegar and chives
together. Pour over the prawn
mixture, and toss to coat. Cover
and chill for at least 30 minutes.
• Use the Chinese leaves to line a
shallow bowl. Pile the prawn
mixture onto the leaves, and serve.
serves 6