Fresh, summery and packed full of fragrant, zesty ingredients
that will delight every taste-bud. Moroccan spiced prawns are
grilled to perfection and tossed with creamy avocado, nutty wild
ice and a punchy lemon dressing.


*You'll Need This :




Ingredients
3 cup water or stock
1 cup (200g) wild rice
1/3 cup (60ml) extra virgin olive oil
2 teaspoon ras el hanout
16 green king prawns, peeled, de-veined
1 telegraph cucumber, peeled, seeded, diced
2 ripe avocadoes, flesh diced
1 cup flat-leaf parsley leaves
1/3 cup finely chopped preserved lemon rind
2 tablespoon lemon juice
extra virgin olive oil, to serve
sea salt and freshly ground pepper


Method
1.Bring 3 cups water or stock to a boil. Stir in rice. Reduce heat. Simmer, covered 40-45 minutes,
or just until kernels puff open. Uncover and fluff with a fork. Simmer additional 5 minutes. Drain
off any excess liquid. Set aside.

2.Put the olive oil, ras el hanout and prawns into a bowl. Stir to coat prawns. Heat a large frying
pan over a medium heat. Cook prawns 2-3 minutes on each side, or until just cooked through.
Transfer prawns to a plate and add any remaining oil in the pan to the wild rice.

3.Add cucumber, avocado, parsley, preserved lemon and lemon juice to the rice. Stir to combine.
Season to taste with salt and pepper. Divide among four serving plates and top with prawns.
Drizzle with olive oil.


Note
To ensure the radish retains its colour and refreshing crunch, only dress this salad at the last possible
moment before serving.