Janelle Bloom and SunRice have teamed up to create a range of heavenly culinary creations for the entertaining season.


  • 3 tsp cajun spice mix

  • 1 tbs olive oil

  • 18 large green king prawns, peeled, deveined (tails intact)

  • Summer rice salad

  • 1 cup SunRice long grain rice, rinsed

  • 1 1/2 cups water

  • 275g fresh cherries, pitted

  • 2 Lebanese cucumbers, halved lengthways, chopped

  • 1 fresh long red chilli, very thinly sliced into rounds

  • 2 tbs chopped flat leaf parsley

  • 1/3 cup toasted macadamia nuts, chopped

  • 100g marinated feta, drained

  • Dressing

  • 4 tbs extra virgin olive oil

  • 2 tbs red wine or raspberry vinegar

  • 1 tsp Dijon mustard

  • 1 tsp caster sugar


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • Tip:

  • 1.

    If the cherries are large cut them in half, salad looks great with some cherries whole and some halved.

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