Recipe of the day: Grilled lemon garlic prawns, butter rice and green salad

Grilled lemon-garlic prawns, butter rice and green salad make for a vibrant, mouth-watering trio that celebrates freshness and simplicity. The succulent prawns, infused with zesty lemon and aromatic garlic, pair perfectly with fluffy butter rice, delivering a comforting richness to the plate. Accompanied by a crisp green salad, this combination offers a balanced meal that delights the senses, bright, savoury and refreshing.

In the last 5 minutes of simmering, stir in the butter and frozen veg. Then steam until fully cooked. Finally, set aside.

For the prawns, heat a pan with 3 tbsp of Excella Sunflower oil. Once hot, fry the prawns in batches for about 2 minutes on each side. Make sure to get them slightly charred.

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Once all the prawns are cooked, remove them from the pan and set aside. Reduce the heat to medium, then in the same pan, heat another 3 tbsp of Excella Sunflower oil and the butter. Sauté the garlic until fragrant for about 3 min, then add the chilli flakes and smoked paprika.

Cook for 1 min, then add the lemon juice. Add the cream, then cook until slightly reduced and thickened. Afterwards, add the prawns and cook for a final 2 min.

Switch off the heat and prepare the salad for serving. For the salad, cut the lettuce head into quarters, then place it onto a salad platter. Scatter the baby spinach then onto the empty spots on the platter. Mix all the dressing ingredients, then drizzle them over the salad.

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