Checkers Recipe: Rice Salad with basil pesto (grilled corn on the cob) prawns and avocado

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Cook 250g of rice according to the packet instructions.

Cool the rice by spreading it on a large baking tray to cool.

Then toss well with the pesto. While the rice is cooling sweat 500g prawns in some olive oil with lemon zest in a medium size pan over rather high heat (this will take no more than 3 minutes)

Ladle the rice into a salad bowl and top with prawns, slices of

avocado and corn kernels.

Sprinkle with some chunks of feta (optional)

Ingredients for Basil Pesto:

The key here is adding the basil right at the end so that it doesn’t lose flavour or colour.

 

Makes 250 ml

80g              Pine nuts

120g             Parmesan, finely grated

2                cloves garlic, crushed

2 x 80g  bunches basil leaves

185 ml        olive oil

5 ml              sea salt

Method:

Toast the pine nuts on a baking tray, until golden brown, 160°C about 5 – 7 minutes.

Allow the pine nuts to cool.  Transfer to a food processor.  Add the cheese, oil, salt and garlic and pulse, about 1 minute.

Add the basil.  Pulse to make a paste.

Keep refrigerated in a jar with a screw top.