Recipe

Prawn salad with cucumber, preserved lemon and wild rice

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 rice and a punchy lemon dressing.

Sep 29, 2014 2:00pm
  • 55 mins preparation
  • Serves 4
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Ingredients

Prawn salad with cucumber, preserved lemon and wild rice
  • 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

Prawn salad with cucumber, preserved lemon and wild rice
  • 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.

Notes

Not suitable to freeze or microwave. Ras el hanout is a traditional Moroccan spice mix available in the bottled spice section of supermarkets. Commonly used ingredients include cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, peppercorn, paprika, fenugreek, and turmeric. To ensure the radish retains its colour and refreshing crunch, only dress this salad at the last possible moment before serving.

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