• Finely chop garlic. In a medium saucepan over a medium heat, melt butter with a dash of olive oil. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a pinch of salt, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 12 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, chop snacking tomatoes. Roughly chop baby spinach leaves. Zest lemon to get a good pinch, then slice into wedges. • In a medium bowl, combine snacking tomatoes, spinach, lemon zest and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste.

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Add peeled prawns and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, in batches, until pink and starting to curl up, 3-4 minutes. In the last minute, add the honey and toss to coat. Remove from heat, then season. TIP: Don't worry if your prawns gets a little charred during cooking. This adds to the flavour!

• Divide rice between bowls. • Top with the Mexican-spiced prawns, tomato salsa and lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!