Wild Rice Prawn Salad

featuring Chef Temmy

INGREDIENTS

1 cup wild rice

1 small cauliflower, cut into small florets

100g large prawns, deveined

2 medium carrots, cubed

1 salad onion, sliced

1 cup mixed salad leaves

3 tablespoon extra virgin olive oil

1 teaspoon chilli flakes

Lime Zest and Juice from 1 Lime

Coriander, chopped

Salt and black pepper to taste

Chef Stone’s Secret Spice™️

METHOD

1. Cook the rice according to package instructions.

2. Heat the oil in a frying pan over a medium-high heat and fry the prawns, salad onions, and chilli flakes for 2-3 minutes until the prawns are cooked through. Add cauliflower and cook for a further 4 minutes.

2. Stir the prawns into the warm rice with the coriander and lime zest and juice. Season and serve immediately.