Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
150 grams
Basmati Rice
3 unit(s)
Garlic Clove
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Red Onion
1 unit(s)
Lemon
1 sachet(s)
Smoked Paprika
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
150 grams
King Prawns
(Contains Crustaceans)
25 grams
Sun-Dried Tomato Paste
50 grams
Greek Style Salad Cheese
(Contains Milk)
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Trim the courgette and slice into 1cm thick rounds. Halve, peel and slice the red onion as thinly as you can. Zest and halve the lemon.
Pop half the onion into a small bowl and squeeze in half the lemon juice. Add the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side.
Once cooked, season with salt and pepper, then remove from the heat.
Transfer the courgette to a bowl and set aside.
Wipe out your frying pan, then pop it back on medium-high heat with a drizzle of oil.
Add the onion to the pan and stir-fry until softened, 4-5 mins. Add the garlic and smoked paprika. Fry for 1 min.
Add the passta, vegetable stock paste, water for the sauce and sugar (see pantry for both amounts). Bring to the boil, then simmer until the sauce has thickened slightly, 2-3 mins.
Drain the prawns.
Stir in the prawns into the sauce and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
When the prawns are cooked, stir a squeeze of lemon juice, half the lemon zest, the sun-dried tomato paste and courgette into the sauce.
Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Divide the rice between bowls. Spoon over the prawns and sauce.
Crumble over the cheese and top with the pickled onion and remaining lemon zest.
Serve with any remaining lemon wedges to finish.
Enjoy!