Share this!
Fragrant Rice Salad with Dukkah Prawns
- 16 medium prawns
- 2 tbsp olive oil
- 4 tbsp Dukkah spice
- Salt and pepper
- 500g cooked brown rice
- 1 jar marinated roast red peppers, chopped
- 4 courgettes, diced and sautéed in olive oil
- 2 spring onions, chopped
- 200g feta, crumbled
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp sugar
- 2 tsp Dijon mustard
- 1 tsp sweet paprika
- 1/4 cup chopped fresh coriander
- Salt and pepper
-
Prepare the prawns by peeling the shell, leaving the head and tail intact.
-
Drizzle prawns with olive oil, then sprinkle with Dukkah and seasoning.
-
Cook prawns in a hot pan on both sides until cooked through.
-
Combine rice, peppers, courgettes, spring onions and feta.
-
Whisk together olive oil, vinegar, sugar, mustard, paprika, coriander and seasoning then add to the salad ingredients and toss well.
-
Divide salad into 4 bowls, then top with the prawns.
-
Garnish with sliced spring onions and coriander sprigs.
