Forbidden black rice salad with prawns and avocados

Ingredients

1 cup	Rice, black (Main)
2 cups	Water, boiling
1	Salt and pepper, to taste
500 g	Prawns, raw, shelled, with tails on (Main)
25 g	Butter
2	Garlic cloves, crushed
1 tsp	Fresh rosemary, chopped
2	Oranges
2 sticks	Avocados, large
2 cups	Salad greens, mixed baby leaves
3 Tbsp	Extra virgin olive oil
3 Tbsp	Lemon juice

Directions

1. Rinse the rice in cold water. Cook in the boiling water until tender. Drain well and cool.
2. Meanwhile, season the prawns. Melt the butter with the garlic and rosemary in a frying pan. Pan-fry the prawns until the tails are pink.
3. Peel the oranges removing all the pith. Cut into cubes. Peel, stone and cube the avocados.
4. Combine with the rice and salad greens in a large bowl. Gently fork in the oranges and avocados.
5. Whisk the olive oil, lemon juice and salt and pepper to taste. Gently stir through the salad.
6. Top with the prawns.