Black rice with prawns, avocado and lime

Ingredients

For 1 serving

• Black rice60 g
• Shrimp130 g
• Avocado0.3
• Cherry tomatoes80 g
• Spring onions1
• Extra virgin olive oil6 g
• Lime juice15 ml
• Cilantro4 g
• Saltto taste
• Chili pepperto taste

Contains: shellfish,

Method

1. Bring a pan of water to the boil, salt it, add the black Venere rice and cook for 40 minutes over medium heat, until tender but still slightly al dente; drain and spread it in a bowl to cool a little.
2. Meanwhile peel the prawns, remove the dark vein along the back, rinse and pat dry with kitchen paper.
3. Quarter the cherry tomatoes, thinly slice the spring onion and pick the coriander leaves. Just before serving halve the avocado, remove the stone and skin and cut it into cubes of about 1.5 cm, so it doesn't brown.
4. Heat the olive oil in a frying pan over high heat with a pinch of chilli, add the prawns and toss for 2 minutes, turning, until pink and just opaque; salt them.
5. Dress the warm rice with the lime juice and a pinch of salt, add the avocado, tomatoes and spring onion, and top with the prawns and coriander.