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.
Prawn salad with cucumber, preserved lemon and wild riceAustralian Women's Weekly



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.

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.