Ingredients

• 200g (1 cup) wild rice blend
• 200g (1 punnet) grape tomatoes, halved lengthways
• 1/2 red onion, chopped
• 1 tablespoon chopped fresh coriander
• 1 teaspoon caster sugar
• 2 1/2 tablespoons olive oil
• Salt & freshly ground black pepper
• 2 corn cobs, husks and silk removed
• 2 teaspoons sweet paprika
• 1 1/2 teaspoons ground cumin
• 650g (about 12) chicken tenderloins
• Coriander leaves, extra, to serve

Method

• Step 1 Cook the rice in a large saucepan of boiling water following the packet directions using the absorption method, or until tender.
• Step 2 Combine tomatoes, onion, coriander and sugar in a bowl. Add 2 tablespoons of oil, season with salt and pepper and mix well. Place in fridge until serving.
• Step 3 Meanwhile, preheat grill on high. Brush corn with a little remaining oil and cook, turning every 2-3 minutes, for 10-12 minutes or until charred. Set aside until cool enough to handle. Combine paprika, cumin and 1/2 teaspoon of salt on a plate. Press chicken evenly in spice mixture. Cook chicken under preheated grill for 2-3 minutes each side or until cooked through. Cut in halves.
• Step 4 Use a knife to cut down length of corn close to core to remove kernels. Repeat with remaining cob. Add kernels and any remaining oil to rice. Use a fork to separate grains and mix well. Season with salt and pepper.
• Step 5 Place rice on plates, top with chicken, tomato salsa and coriander leaves.