• Rinse and drain white rice. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add white rice, the water and a pinch of salt, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes (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 spice blend is hot! Add less if you're sensitive to heat. In a second medium bowl, combine Mexican Fiesta 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, 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 to taste. TIP: Don't worry if your prawns gets a little charred during cooking. This adds to the flavour!

• Divide garlic rice between bowls. • Top with Mexican prawns, cherry tomato salsa and lemon yoghurt. • Serve with any remaining lemon wedges and tear over coriander. Enjoy!