Shrimp Skewers with Asparagus, Fruit and Black Rice

Ingredients

• 150 g black rice
• Salt
• 12 large shrimp (prepped, peeled, deveined)
• harissa spice blend
• 1 Mango
• 2 baby pineapples
• 400 g green asparagus
• 2 red bell peppers
• 2 red onions
• 1 bunch radishes
• 45 g pumpkin seeds (3 tbsp)
• 1 tbsp whole cane sugar
• 1 tsp soy sauce
• 2 tbsp Rapeseed oil
• 2 Avocados
• 2 tsp lime juice

Instructions

1. 1.

   Soak wooden skewers in water. Soak rice in 2.5 times its volume of salted water for 10 minutes, then cook according to package instructions for about 35 minutes.

2. 2.

   Meanwhile, rinse shrimp, pat dry, thread each shrimp lengthwise onto a skewer and sprinkle with harissa. Peel mango, remove flesh from the pit and cut into thick strips. Peel baby pineapples with a knife, discard the core and slice into wedges.

3. 3.

   Wash asparagus, trim woody ends, optionally peel lower third of stalks, blanch in boiling salted water for 3 minutes. Shock in ice water and drain well. Halve bell peppers, deseed, wash and cut into wide strips. Peel onions and cut into wedges. Clean radishes, wash and quarter them.

4. 4.

   Toast pumpkin seeds in a hot pan without oil over medium heat for 3 minutes. Sprinkle sugar on top and let melt for 3–4 minutes. Splash with soy sauce, swirl briefly and cool on parchment paper.

5. 5.

   Toss shrimp, mango, pineapple, asparagus, onions and peppers with rapeseed oil and mix. Sear all sides in a hot grill pan for 5 minutes per side; then season with salt. Halve avocados, remove pits, scoop flesh into cubes and toss with lime juice.

6. 6.

   Drain rice, fluff and arrange as a bed on a platter. Distribute grilled ingredients and radishes over the rice and sprinkle with avocado cubes and toasted pumpkin seeds.