When time is short make use of precooked bags of rice or quinoa. These can be warmed up for a speedy option.

Serves 2
• 1tbsp coriander seeds
• 1tbsp cumin seeds
• 1tsp fennel seeds
• Pinch of chilli flakes
• Pinch of smoked paprika
• Sea salt
• 300g raw prawns (can be frozen, but defrost first)
• 1 garlic clove crushed
• 1tbsp olive oil
• 125g baby spinach leaves
• Tenderstem broccoli
• 1 Red pepper
• 1 Carrot (use a peeler to make ribbons)
• 1 Courgette, seeds removed, make ribbons
• 1tbsp lemon juice
• Black pepper to taste
• 250g cooked rice or quinoa
• 2-3tbsp coconut yogurt
• Fresh coriander leaves to serve

1. Place the seeds in a sauté pan and toast for a minute. Cool then tip into a blender or grinder with the chilli flakes, paprika and sea salt.
2. Blitz to form a fine powder
3. Place the prawns with the garlic in a bowl and toss in the spices, mix well.
4. Heat a non-stick frying pan with a little olive oil. Sauté broccoli and pepper for a few minutes to soften. Add the prawns and cook for 3-4 minutes turning frequently. Add carrot and courgette ribbons, the spinach, lemon juice and cooked rice and sauté to wilt the spinach. Stir well.
5. Top with coconut yogurt and coriander to serve.