CHARRED BROCCOLI AND PRAWN BLACK RICE SALAD

SERVES / 4 PREP / 10 MINS COOK / 30 MINS SKILLS / CAPABLE COOKS

• 105g (½ cup) black rice

• 3 sweet corncobs, husks removed

• 1 large head broccoli, cut into florets

• 80ml (⅓ cup) light flavour extra virgin olive oil

• 1 ½ cups firmly packed fresh herbs (mint and coriander leaves)

• 500g peeled green prawns, tails intact

• 2 garlic cloves, crushed

• 1 large lime, rind finely grated, juiced

• 1 long fresh green chilli, finely chopped

• 2 tsp honey

• 3 green shallots, thinly sliced

1

Cook the rice in a saucepan of boiling water, stirring occasionally, for 24 minutes or until tender. Drain and refresh under cold running water. Drain well.

2

Meanwhile, preheat a barbecue or chargrill on medium-high. Barbecue the corn, turning often, for 15-20 minutes or until charred and tender. Use a sharp knife to remove the kernels. Combine the broccoli and 1 tbs oil in a bowl. Season. Cook the broccoli, turning often, for 10 minutes or until charred and tender. Chop. Transfer to a large bowl.

3 Finely chop ¼ cup of the mint and coriander. Coarsely chop half the remaining mint and coriander and reserve. Place the prawns, finely chopped herbs, 1 tbs oil and 1 garlic clove in a bowl and stir to combine. Season and cook, turning, for 3 minutes or until cooked through. Transfer to the bowl.

4 Whisk the lime rind, lime juice, chilli, honey and remaining oil and garlic in a bowl. Season. Add the cooked rice, corn, shallot, reserved chopped herbs, whole herbs and dressing to the broccoli mixture. Toss to combine and divide among bowls.