- To make the quick rice salad, preheat a barbecue plate or chargrill pan on medium-high. Spray the corn, beans and lemon with olive oil then place on barbecue. Cook the corn, turning occasionally, for 7 minutes or until just charred and tender. Cook the beans, tossing occasionally, for 2-3 minutes or until just tender. Cook lemon, cut-side down, for 2-3 minutes or until charred and tender. Transfer to a plate.
- Meanwhile, coat prawns and chorizo with the peri-peri sauce and spray with olive oil.
- Cook the chorizo and prawns, turning, for 4 minutes or until just cooked through. Transfer to a plate. Squeeze over 1 lemon half. Set aside.
- Use a sharp knife to cut down the length of corn close to core to remove kernels. Place in a large bowl with beans, parsley and rice mixture. Squeeze over remaining lemon half. Add oil, season and toss to combine. Divide the rice salad and chorizo mix among serving bowls.
This is one of Laura’s favourite recipes. Originally from Taste.com