Ingredients

• 105g (1/2 cup) black rice
• 3 sweet corncobs, husks removed
• 1 large head broccoli, cut into florets
• 80ml (1/3 cup) light flavour extra virgin olive oil
• 1 1/2 cups firmly packed fresh herbs (mint and coriander leaves)
• 500g peeled green prawns, tails intact
• 2 garlic cloves, crushed
• 1 large lime, rind finely grated, juiced
• 1 long fresh green chilli, finely chopped
• 2 teaspoons honey
• 3 green shallots, thinly sliced

Method

• Step 1 Cook the rice in a saucepan of boiling water, stirring occasionally, for 24 minutes or until tender. Drain and refresh under cold running water. Drain well.
• Step 2 Meanwhile, preheat a barbecue or chargrill on medium-high. Barbecue the corn, turning often, for 15-20 minutes or until charred and tender. Use a sharp knife to remove the kernels. Combine the broccoli and 1 tbs oil in a bowl. Season. Cook the broccoli, turning often, for 10 minutes or until charred and tender. Chop. Transfer to a large bowl.
• Step 3 Finely chop 1/4 cup of the mint and coriander. Coarsely chop half the remaining mint and coriander and reserve. Place the prawns, finely chopped herbs, 1 tbs oil and 1 garlic clove in a bowl and stir to combine. Season and cook, turning, for 3 minutes or until cooked through. Transfer to the bowl.
• Step 4 Whisk the lime rind, lime juice, chilli, honey and remaining oil and garlic in a bowl. Season. Add the cooked rice, corn, shallot, reserved chopped herbs, whole herbs and dressing to the broccoli mixture. Toss to combine and divide among bowls.