Caribbean-Spiced Prawns

• While rice is cooking, cut carrot into thin sticks. Slice capsicum. Zest lemon (see ingredients) to get a good pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and capsicum, tossing, until tender, 5-6 minutes. Add baby spinach leaves and lemon zest and cook, stirring, until spinach has wilted. Season to taste, then remove pan from heat. • Transfer veggies to a bowl and cover to keep warm.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Add peeled prawns and 1/2 the mild Caribbean jerk seasoning. Cook, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Transfer to a small bowl. • Return pan to a medium-high heat with a drizzle of olive oil. Cook garlic and remaining Caribbean seasoning, stirring until fragrant, 1 minute. Stir through coconut milk and simmer until slightly thickened, 2-3 minutes. Stir through a squeeze of lemon juice. Remove from heat and season to taste.

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!