Rice pasta salad (modified texture)
Ingredients (serves 1)
  • • 30 g rice pasta
  • • 75 g carrot
  • • 75 g courgette
  • • 75 g onion
  • • 3 prawn tails
  • • 1 boiled egg white
  • • Extra virgin olive oil
  • • Fresh chives
  • • Fresh ginger
  • • Apple cider vinegar
  • 1. Peel and wash all vegetables.
  • 2. Mince chives and grate a small piece of ginger. Lightly drizzle with olive oil and a few drops of apple cider vinegar. Set aside.
  • 3. Boil the carrots with a piece of ginger until well done. Drain and remove ginger. Use an immersion blender to purée carrots with a little cooking water until creamy. Set aside.
  • 4. Peel prawn tails and boil for 2 minutes in the carrot-cooking water. Drain.
  • 5. Fill a large pot with water and boil pasta, courgette, and onion until everything is well done.
  • 6. Put pasta, courgette, and onion in a blending container and add chopped prawn tails and egg whites. Purée with immersion blender to obtain a smooth homogenous texture. Add water if necessary.
  • 7. Serve the pasta purée first, then top with carrot puree. Add the vinaigrette on top.
  • 8. Strain vinaigrette if necessary.


In case of severe dysphagia, blend vinaigrette with the carrot purée and pass all purées through a sieve before serving so the resulting textures are all the same.