By Michael Van de Elzen
Serves 4
Prep time: 5 mins
Cooking time: 10 mins
Ingredients
- 1/2 cup sliced chorizo
- 1 cup sliced red pepper
- 1 punnet cherry tomatoes, cut in half
- 1 Tbsp cooking oil
- 1 tsp smoked paprika, sweet
- Salt to taste
- 125g (3/4 cup) raw prawns
- 2 cups cooked brown rice
- ½ cup vegetable stock
- ½ medium-sized cucumber, skin removed and peeled into ribbons
- ½ lemon
- Handful fresh coriander leaves
Heat olive oil in a large heavy-based frying pan over a medium-high heat. Add chorizo, red pepper and cherry tomatoes to the pan and sauté for 2 minutes. Add paprika, salt and prawns, then toss to coat evenly. Add the cooked brown rice, then add stock. Continue to cook for 3-4 minutes, stirring frequently.
Divide between two serving dishes and arrange cucumber ribbons on top. Finish with a squeeze of lemon juice and coriander leaves.