Cook the rice first in a saucepan of boiling water and lime zest.It will take around twenty minutes to get it tender but still firm to the touch. Drain the rice into a large salad bowl and throw away the zest.
In a small bowl, prepare the dressing by whisking together the lime juice, the sunflower oil, the sesame oil, soy sauce, and salt and pepper. When the dressing is done, drizzle it over the rice and toss well.
Stem cook the broccoli in a steam basket over a large pan of boiling water. Do it for 4 minutes and then add the mange-tout.
Now, let it steam for 2 more minutes. Drain the cooked vegetables with a colander and rinse with cold water. Drain again and set aside to cool.
Meanwhile, fry the prawns in a fry pan of 1 tablespoon sunflower oil until you believe it’s cooked and the sides have turned pink. Remove from heat and sprinkle the remaining lemon juice over it.
Take large serving bowl and add in the rinsed and cooked mixed basmati and wild rice. Top with broccoli, mange-tout, pepper, spring onions and dill. Now, stir gently to mix.
Pile the prawns on one side or on the top.
Sprinkle the rest of the dill all over and some spring onions.