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Charred broccoli and prawn black rice salad
Charred broccoli and prawn black rice salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Tangy lime and sweet honey complement succulent prawns in this refreshing gluten-free rice salad.
Ingredients:
  • 105g (1/2 cup) black rice
  • 3 sweet corncobs, husks removed
  • 1 large head broccoli, cut into florets
  • 80ml (1/3 cup) light flavour extra virgin olive oil
  • 375.00 ml 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
  • 14.40 gm honey
  • 3 green shallots, thinly sliced
Instructions:
  • Boil rice in a saucepan of water for 24 minutes or until tender. Refresh under cold running water and drain well.
  • Preheat a barbecue or chargrill on medium-high. Barbecue the corn until charred and tender, turning often for 15-20 minutes. Remove the kernels with a sharp knife. In a bowl, mix broccoli with 1 tablespoon oil, season, and cook until charred and tender, turning often for about 10 minutes. Chop and transfer to a large bowl.
  • Chop 1/4 cup of mint and coriander finely. Coarsely chop the rest and set aside. Combine prawns, finely chopped herbs, 1 tablespoon of oil, and 1 garlic clove in a bowl. Season, then cook for 3 minutes until prawns are cooked through. Transfer to the bowl.
  • Combine lime rind, lime juice, chili, honey, remaining oil, and garlic in a bowl. Season with salt and pepper. Mix in cooked rice, corn, shallot, reserved chopped herbs, whole herbs, and dressing with the broccoli mixture. Toss well and distribute among serving bowls.

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