Lemon garlic prawns with Turmeric vegetable rice

Serves 2

Ingredients for the prawns
180 g raw prawns
2 cloves of garlic  – chopped
4 tblspn of rapeseed oil
Handful of fresh parsley – chopped
Juice of 1 lemon

Ingredients for rice
Basmati rice  – 60g per person
2 inch piece of fresh turmeric – grated
1 courgette – diced
6 salad onions- sliced
10 button mushrooms – sliced
100g fresh spinach leaves
2 cloves garlic
Handful of fresh parsley – chopped
2 tblspn of rapeseed oil for frying.

Method for the rice

After soaking rice place rice in a pan with water (according to the instructions on the packet) and grate the turmeric into the pan. Cook according to the instructions on the packet.  Next, heat the oil in a frying pan and add the courgettes and mushrooms. Cook for 2 minutes stirring all the time then and the salad onions and cook for a further 2 minutes still stirring. Add the garlic and stir in for about a minute. Add the rice and spinach to the pan and fold in the spinach leaves gently. Cook for a further 5 minutes or until the spinach has wilted.

Method for the prawns

Heat oven to 170c

Line a baking tray in foil and lay the prawns on the tray, spacing them evenly. Heat the oil and garlic in a small saucepan over a medium heat. Once the garlic starts bubbling remove and pour mixture over the prawns ensuring they are all coated. Squeeze over the lemon juice leaving a little behind for serving and place in the oven for 8 minutes. Remove and sprinkle with the fresh chopped parley and the remaining lemon juice.

To serve

Plate up the rice, add the prawns, and enjoy!


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