Chorizo and Prawn Quick Rice Salad

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.