Preparation
- To make the dressing, use mango for fruitiness and blitz in a blender with the garlic, lime zest and juice and olive oil. Once smooth, season to taste and set aside.
- Mix the prawns with chilli for kick. Heat the coconut oil in a large frying pan and cook the prawns for 2 - 3 minutes, tossing in the pan, until pink and firm.
- Prepare the pouches according to packet instructions - using wholegrain rice for bite - and mix through most of the dressing. Divide between four bowls.
- To assemble the bowls, arrange piles of the cabbage, cucumber ribbons and peas alongside the grains, bringing a burst of colour to the bowl with chopped radish. Top with the prawns and drizzle over the remaining dressing, garnishing with chopped peanuts.
With a kick of heat and plenty of fruitiness, this prawn grain bowl is a great idea for lunches or dinners when time is tight. Serve alongside two portions of your favourite vegetables.