PRAWN BURRITO BOWL

TAKES 20 MINS SERVES 2

1 corn on the cob 1tbsp olive oil 200g raw king prawns

2tbsp Mexican spice mix 250g pouch microwave Mexican rice

1 little gem lettuce 1 avocado, sliced Lime, chilli and coriander, to serve

1 Heat a griddle pan until smoking. Char the corn on all sides until cooked and slightly blackened. Remove from the heat and slice the corn from the cob with a sharp knife.

2 Bring a large frying pan to a medium-high heat. Add the oil and cook the prawns for around 5 mins, until just pink. Add the spice mix and cook for a further 1 min.

3 Cook the Mexican rice according to the pack instructions.

4 Arrange the lettuce leaves, avocado and corn in bowls. Add the rice and the prawns and garnish with lime, chilli and coriander.

TO MAKE A VEGGIE ALTERNATIVE, USE CUBES OF TOFU OR JACKFRUIT INSTEAD OF PRAWNS