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

• While the rice is cooking, combine deluxe slaw mix and caesar dressing (see ingredients) in a medium bowl. Season with salt and pepper. Set aside. • Halve snacking tomatoes. • In a second medium bowl, combine tomatoes and a drizzle of white wine vinegar and olive oil. Season to taste. Little cooks: Take the lead and help combine the ingredients for the slaw and the salad!

• In a third medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add prawns, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook prawns, tossing, until pink and starting to curl up, 3-4 minutes • Remove pan from heat. Add BBQ sauce and a splash of water, turning prawns to coat.

• Divide garlic rice between bowls. • Serve with caesar slaw, tomato salad and smokey prawns. • Tear over coriander to serve. Enjoy! Little cooks: Add the finishing touch by tearing over the coriander!