Teriyaki Double Prawn Poke Style Bowl

Peel the kiwi, then cut into 1cm chunks. Halve the red chilli lengthways, deseed, then finely chop.

Zest and halve the lime.

Pop the kiwi and chilli (add less if you'd prefer things milder) into a medium bowl. Squeeze in the lime juice and olive oil for the salsa (see pantry for amount). Season with salt and pepper, mix together, then set aside.

Trim and halve the green beans. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. 

Pop the green beans into a bowl and cover with foil to keep warm.

Return the (now empty) pan to a medium-high heat with a drizzle of oil. Drain the prawns.

Once hot, add the prawns to the pan. Season with salt and pepper and cook for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

Once the prawns are cooked, remove the pan from the heat and pour in the teriyaki sauce.

Gently toss to combine and coat the prawns in the sauce.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.