• Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid, then season with salt and pepper. • Meanwhile, roughly chop cucumber. • Halve lemon. • Thinly slice spring onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook peeled prawns and peri-peri seasoning, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Remove from heat and stir in the butter, sweet chilli sauce and a splash of water.

• Microwave rice until steaming, 2-3 minutes. • Meanwhile, in a large bowl, combine slaw mix, baby spinach leaves, cucumber, ranch dressing and a good squeeze of lemon juice. Season to taste.

• Divide rice and zesty ranch salad between bowls. • Top with peri-peri prawns and steamed corn. Drizzle over any remaining pan sauce. • Crumble over fetta cubes. Garnish with spring onion to serve. Serve with remaining lemon wedges. Enjoy!