1 cup black rice
2 cups boiling water
salt and pepper to taste
500g shelled, raw prawns with tails
25g butter
2 cloves garlic crushed
1 teaspoon chopped rosemary
2 each: oranges, large avocados
2 cups mixed baby salad greens
3 tablespoons each: extra virgin olive oil, lemon juice
Rinse the rice in cold water. Cook in the boiling water, until tender. Drain well and cool.
Meanwhile, season the prawns. Melt the butter, with the garlic and rosemary in a frying pan. Pan-fry the prawns until the tails are pink.
Peel the oranges removing all the pith. Cut into cubes. Peel, stone and cube the avocados.
Combine with the rice and salad greens in a large bowl. Gently fork in the oranges and avocados. Whisk the olive oil, lemon juice and salt and pepper to taste. Gently stir through the salad. Top with the prawns. Serves 4.