Rice salad with prawns, feta and herbs

A great make-ahead summer dish. Greek feta, readily available, adds freshness and distinctive flavour.
INGREDIENTS FOR 4 PEOPLE
320 g rice
30 prawn tails, frozen is fine
2 tablespoons pitted Taggiasca olives
4 or 5 dried tomatoes in oil
15 fresh cherry tomatoes
1 small packet light feta
Oregano, parsley, thyme, basil and chives
Salt and pepper
Extra virgin olive oil
I thaw prawns under running water, shell and devein.

I boil salted water in the rice pan and cook prawns 3 minutes, not longer or they become rubbery.

I drain.

I chop and add oil and pepper.

I finely dice tomatoes.

I unpack and dry feta.

I dice into a bowl with oil and pepper.

I drain olives of oil and chop dried tomatoes.

I cook rice al dente in the prawn water, drain and cool.

I mix rice with chopped prawns, olives and dried tomatoes.

I wash, dry and chop herbs.

I add to rice.

I mix and add fresh tomatoes.

I put on a serving plate, gradually adding feta rather than mixing everything and breaking it. I add some cubes on top too.