Venus black rice with cherry tomatoes, avocado and seared king prawns

Method

• 1

  Cook the Venus black rice in plenty of boiling salted water, drain it, and rinse under cold running water to cool.

• 2

  Quarter the cherry tomatoes and place them in a bowl. Season with a drizzle of Olitalia "Oro 100% Italiano" Extra Virgin Olive Oil, a pinch of salt, and a few torn basil leaves. Leave to infuse.

• 3

  Heat a drizzle of extra virgin olive oil in a frying pan over a medium-high heat. Sear the prawns for about two minutes on each side, adding a squeeze of lemon juice and a pinch of salt. Set aside.

• 4

  Dice the avocado and toss with a drizzle of Olitalia "Oro 100% Italiano" Extra Virgin Olive Oil and a pinch of salt.

• 5

  In a large bowl, combine the cooled black rice, tomatoes, avocado, and a portion of the shelled prawns chopped into bite-sized pieces. Add a drizzle of fresh extra virgin olive oil and mix well. Serve topped with the remaining whole peeled prawns.