Janelle Bloom and SunRice have teamed up to create a range of heavenly culinary creations for the entertaining season.
For the rice salad; Put the rice and water in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 10 minutes.
Combine all the dressing ingredients in a large bowl, season and whisk until well combined. Add the warm rice to the dressing, stir with a fork to coat. Cover and set aside until ready to serve. Just before serving add the cherries, cucumber, chilli, parsley and macadamia nuts. Toss to combine. Spoon onto a serving platter, dollop over the cheese.
Combine the spice mix and olive oil together then brush over both sides of the prawns. Thread prawns onto 18 skewers. Preheat a barbecue plate on medium-high heat. Barbecue prawns, for 3-4 minutes, turning often or until just cooked through. Serve with rice salad.
If the cherries are large cut them in half, salad looks great with some cherries whole and some halved.
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