Fragrant Rice Salad with Dukkah Prawns


  • 16 medium prawns
  • 2 tbsp olive oil
  • 4 tbsp Dukkah spice
  • Salt and pepper
  • 500g cooked brown rice
  • 1 jar marinated roast red peppers, chopped
  • 4 courgettes, diced and sautéed in olive oil
  • 2 spring onions, chopped
  • 200g feta, crumbled
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp sugar
  • 2 tsp Dijon mustard
  • 1 tsp sweet paprika
  • 1/4 cup chopped fresh coriander
  • Salt and pepper


Prepare the prawns by peeling the shell, leaving the head and tail intact.

Drizzle prawns with olive oil, then sprinkle with Dukkah and seasoning.

Cook prawns in a hot pan on both sides until cooked through.

Combine rice, peppers, courgettes, spring onions and feta.

Whisk together olive oil, vinegar, sugar, mustard, paprika, coriander and seasoning then add to the salad ingredients and toss well.

Divide salad into 4 bowls, then top with the prawns.

Garnish with sliced spring onions and coriander sprigs.


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