Prawn and zucchini with minted pilaf

1.Shell and devein prawns, leaving tails intact; refrigerate.

2.Heat butter and oil in medium heavy-based saucepan; cook onion, garlic and chilli, stirring, until onion softens. Add rice, rind and wine; cook until liquid has evaporated. Stir in hot stock, bring to the boil. Reduce heat to low, stirring; cook, covered, 10 minutes.

3.Meanwhile, to make minted lemon dressing, process ingredients until chopped finely. Season to taste.

4.Stir zucchini into rice mixture; top with prawns. Cover; cook 5 minutes. Remove from heat; stand, covered, 5 minutes.

5.Serve pilaf drizzled with dressing.