Grilled Lemon Garlic Prawns, Butter Rice and Green Salad

---

Method

Step 1:

Start with the rice by cooking according to package instructions. In the last 5 min of simmering, stir in the butter and frozen veg then steam until fully cooked then set aside.

Step 2:

For the prawns, heat a pan with 3 tbsp of Excella Sunflower oil and once hot, fry the prawns in batches for about 2 minutes on each side making sure to get them slightly charred. Once all the prawns are cooked, remove from the pan and set aside.

Step 3:

Reduce the heat to medium then in the same pan, heat up another 3 tbsp of Excella Sunflower oil and the butter. Sauté the garlic until fragrant for about 3 min then add the chilli flakes and smoked paprika. Cook for 1 min then add the lemon juice.

Step 4:

Add the cream then cook until slightly reduced and thickened before adding the prawns and cook for a final 2 min.

Step 5:

Switch off the heat and prepare the salad for serving.

Step 6:

For the salad, cut the lettuce head into quarters then place onto a salad platter.

Step 7:

Scatter the baby spinach then onto the empty spots on the platter. Mix all the dressing ingredients and drizzle onto the salad.

Step 8:

In a blender, add the nuts, seeds, whole spices and seasonings into a food processor and pulse into a course spice and sprinkle onto the