COCONUT, CHILLI, LEMON GRASS AND PRAWN POKE BOWL

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Prep time: 15 minutes

Cook time: 5 minutes

Serves: 2

Ingredients

250 g Tilda Basmati Rice: Coconut, chilli and lemongrass

8-10 prawns, peeled and deveined

Dressing

1 tablespoon soy sauce

1 tablespoon mirin seasoning

½ teaspoon sesame oil

1 tablespoon rice wine vinegar

1 tablespoon ginger, grated

Whites of 2 spring onions, sliced into rounds

1 teaspoon Blue Hills Pepperberry Honey

Pinch of salt

Veggies

3 baby cucumbers, sliced in half lengthways

1 avocado, peeled and quartered, with one side of each quarter dipped in sesame seeds

6 fine slices of zucchini

Greens of 2 spring onions, sliced diagonally

Method

Step 1

Steam rice according to packet instructions

Put dressing ingredients into a small bowl

Step 2

Cook the prawns on a high heat for 3 minutes

Pour the dressing over the prawns and turn off the heat

Step 3

Spoon rice into a serving bowl

Arrange the zucchini, baby cucumbers, and avocado around the inside edge of the bowl

Add the prawns, spring onion and a drizzle of the dressing on top