NON VEG RICE DISH:Prawn Rice Salad

Ingredients

4 cups long grain white rice
1kg cooked, peeled prawns, tails intact
2 red capsicums, diced
4 Lebanese cucumbers, halved, deseeded, thinly sliced
2 x 410g cans baby corn cuts, drained
2 / 3 cup chopped fresh parsley
Chilli Lemon Dressing
1 / 2 cup olive oil
1 tblsp finely grated lemon rind
1 / 2 cup lemon juice
2 / 3 cup sweet chilli sauce

Method

1. Cook rice in a large saucepan of boiling, salted water until just tender. Drain and rinse rice under cold water. Drain well. Spread onto a tray to cool.
2. To make dressing, whisk all ingredients in a small jug until combined.
3. Combine prawns, capsicums, cucumbers, corn cuts and parsley in a large bowl. Stir in rice. Pour over dressing and toss to combine.