Saffron and turmeric brown rice salad with prawns, courgettes and ginger

In hot weather, I enjoy cold rice in many variations. Spices add an Asian flavour and ginger freshness.
INGREDIENTS FOR 4 PEOPLE
400 g brown rice
20 cherry tomatoes
2 large courgettes
20 prawn tails
1 sachet powdered saffron
1 teaspoon turmeric
Thyme, oregano, chives, basil, mint
Fresh ginger
Extra virgin olive oil
Salt, pepper
I prepare saffron and a teaspoon turmeric.
I boil water, allowing 1 litre per 100 g rice or pasta and 10 g salt, therefore 400 g water and 40 g salt. I add turmeric once boiling.
Saffron.
I add rice; mine cooks about 20 minutes.
I drain onto a large plate, cool and add oil.
Meanwhile, I dice tomatoes and courgettes.
I shell and devein prawns, chop and reserve 4 whole to decorate.
I sauté courgettes on high briefly in oil.
I add prawns and cook briefly until pink.
Then tomatoes.
Ground pepper and salt.
I wash herbs.
I finely chop, preferably with a ceramic knife to prevent oxidation.
I add to rice, mix gently and grate a couple of cm peeled ginger.
I serve with whole prawn and more extra virgin olive oil.