Swordfish and prawn skewers with black rice

Ingredients

For 1 serving

• Swordfish100 g
• Shrimp80 g
• Cherry tomatoes80 g
• Zucchini100 g
• Black rice60 g
• Extra virgin olive oil12 g
• Rosemary2 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish, fish

In season: June – September

Method

1. Put a pan of water on to boil. When it boils, salt it, add the rinsed black Venere rice and cook over medium heat for 35 minutes, until tender but still firm; drain.
2. Meanwhile, if using wooden skewers, soak them in water. Peel the prawns and remove the vein; skin the swordfish and cut it into roughly 3 cm cubes.
3. Wash the courgettes and cherry tomatoes; cut the courgettes into rounds about 1.5 cm thick.
4. Thread the swordfish, courgettes, prawns and tomatoes onto the skewers, alternating them. Brush with half the oil mixed with chopped rosemary, salt and pepper.
5. When the rice is almost ready, heat a griddle well over high heat and grill the skewers for 3 minutes per side, until the fish is opaque and the prawns are pink.
6. Dress the rice with the lemon juice, the remaining oil and a pinch of salt and serve the skewers on top.