SUMMER BARBECUE PRAWN PLATTER

INGREDIENTS

● 2 cups black rice

● 1/4 cup sunflower kernels

● 1/4 cup apple cider vinegar

● 2 teaspoons caster sugar

● 1 teaspoon sea salt flakes

● 1 bunch radishes, quartered

● 1/3 cup pepitas

● 2 tablespoons brown sugar

● 1 tablespoon harissa seasoning

● 1/4 cup extra virgin olive oil

● 32 large green king prawns, peeled, deveined (tails intact) 2 mangoes

● 1 small pineapple, cut in wedges

● 2 bunches asparagus, trimmed

● 1 large red capsicum, thick strips

● 1 large red onion, cut into wedges

● 1 avocado, cut into 1cm pieces

● 2 tablespoons lemon juice

METHOD

Step 1: Cook rice following packet directions. Season. Stir in sunflower kernels.

Step 2: Combine vinegar, caster sugar, salt and radish in a bowl. Stand for 30min, toss.

Step 3: Cook pepitas in a frying pan over medium-high heat, tossing, for 3min or until toasted. Sprinkle with brown sugar. Season with salt. Cook, stirring, for 2min or until caramelised. Transfer to a baking paper-lined tray. Cool. Break into small pieces.

Step 4: Combine seasoning and 2 tablespoons oil in a bowl. Add prawns. Toss to coat. Starting from tail end, thread prawns on to skewers. Cut cheeks from mangoes. Discard seeds.

Step 5: Preheat BBQ hotplate and grill on medium-high heat. Cook mango and pineapple, turning, for 4min or until charred. Transfer to a tray and cover. Cook asparagus and prawns, turning, for 3 to 4min or until asparagus is just tender and prawns are just cooked. Transfer to tray. Cook capsicum and onion until charred.

Step 6: Drain radish mix, reserve ¼ cup pickling liquid. Toss avocado with lemon juice. Stir remaining oil into pickling liquid.

Step 7: Cut mango into wedges. Place rice mix on a large platter. Top with fruit, vegetables and prawns. Spoon over avo mixture. Drizzle dressing. Sprinkle pepitas. Serve.