Black Venere rice salad with prawns and lemon zucchini

Ingredients

For 1 serving

• Black rice70 g
• Shrimp150 g
• Zucchini1
• Extra virgin olive oil10 g
• Garlic1 clove
• Lemon zestto taste
• Parsleyto taste
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the black Venere rice over a medium heat for 40 minutes, until tender but still with some bite.
2. Meanwhile clean the prawns: remove the heads and shells, make a shallow cut along the back and pull out the dark vein; rinse and pat dry.
3. Wash and trim the courgettes and cut them into roughly 1 cm dice; peel the garlic clove and crush it.
4. Heat half the oil with the garlic in a frying pan over a medium heat for a minute, until fragrant; add the courgettes and cook for 5 minutes, until lightly golden. Add the prawns and cook for another 3 minutes, until pink and opaque; salt and remove the garlic.
5. Drain the rice, spread it on a tray and let it cool slightly.
6. Add the courgettes and prawns to the rice, finish with the grated lemon zest, chopped parsley and the remaining oil, and toss.