Prawn and chorizo skewers with quick rice salad

Ingredients

• 24 (about 420g) peeled green prawns, tails intact
• 2 (about 250g) chorizo, sliced
• 1/2 cup + 3.5 tbsp nando’s hot peri-peri sauce
• 2 corncobs
• 200g green beans, trimmed
• 1 lemon, halved
• 1 ⁄ 2 cup fresh continental parsley leaves
• 2 cups brown rice
• 1 tbsp extra virgin olive oil

Method

1. 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.
2. Meanwhile, alternately thread the prawns and chorizo slices onto 8 metal or pre-soaked bamboo skewers. Brush with the peri-peri sauce and spray with olive oil.
3. Cook the skewers, turning, for 4 minutes or until just cooked through. Transfer to a plate. Squeeze over 1 lemon half. Set aside.
4. 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 skewers among serving bowls.