Spicy Chipotle Prawn Salad

Serves 4



700g peeled prawns

⅛ tsp salt

⅛ tsp freshly ground black pepper

Cooking spray

2 tbsp finely chopped red onion

2 tbsp chopped fresh coriander

2 tbsp chopped fresh chives

1 tbsp chopped chipotle chile, canned in adobo sauce

½ tsp ground cumin

1 cup refried beans

2 punnets cherry tomatoes

1 avocado

1 cup brown rice

2 ½ cups water

2 fresh limes



  1. Bring rice and water to boil. Reduce heat to low and simmer, covered, until rice is tender and most of the liquid has been absorbed (30-40 minutes), then fluff with a fork.
  2. Slice the avocado and cherry tomatoes. Cut the limes into wedges.
  3. Meanwhile, heat a grill pan over medium-high heat. Sprinkle prawns with salt and black pepper. Coat pan with cooking spray. Add half of the prawns to pan and cook for 2 minutes on each side or until done. Remove prawns from pan and repeat procedure with remaining prawns. Cool prawns for 5 minutes.
  4. Place prawns in a medium bowl and stir in red onion, half the coriander, half the chives, chipotle chile and cumin.
  5. Spoon a serving of rice and a serving of beans on each of the 4 plates. Top with the prawn mixture and add avocado and cherry tomatoes.
  6. Sprinkle the remaining coriander and chives to garnish and serve.