Crispy Rice Salad With Harissa Prawns

500 g cooked jasmine rice, chilled (day-old is best)

1 tbsp The Spice People Harissa, for the rice

1 tbsp The Spice People Harissa, for the prawns

1 tbsp olive oil, for the rice

2 tbsp olive oil, for the dressing

400 g raw peeled prawns

2 Lebanese cucumbers, chopped

1 bunch mint, leaves picked

1 bunch coriander, roughly chopped

3 spring onions, thinly sliced

2 limes, juiced

1 tsp honey

1 avocado, diced

40 g toasted pepitas

Preheat the oven to 220°C fan-forced and line a large tray with baking paper. Toss the rice with the Harissa for the rice and the oil for the rice, breaking up any clumps, then spread out in a thin layer.

Bake the rice, stirring once, until golden and crisp. Cool on the tray.

Toss the prawns with the Harissa for the prawns. Cook in a hot, lightly oiled frying pan until pink and just cooked through.

Whisk the lime juice, honey and dressing oil together and season.

Toss the crispy rice with the cucumber, mint, coriander, spring onion and dressing. Top with the prawns, avocado and pepitas and serve straight away while the rice is crunchy.