Prawn Poke Bowl With Spicy Mango Dressing & Avo

Spend less time cooking and make dinner work around you.

Before you begin, get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

You can only heat your food once, then enjoy straight away

Note: Microwave ovens vary. Make sure you heat food thoroughly (even if it takes you a little longer than 10 min)

Top, tail, peel and grate your carrot[s]

Top, tail and slice your radishes (as finely as you can)

Add the grated carrot and sliced radish to a bowl with your white wine vinegar and a pinch of salt and sugar

Give everything a good mix up and set aside to pickle – this is your quick-pickled carrot & radish

Cut your avocado[s] in half lengthways, around the stone

Remove the stone[s] using a spoon, then scoop out the avocado flesh and slice finely lengthways

Squeeze your pouch[es] of cooked white long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Add your cooked prawns to a bowl with half your mango & scotch bonnet sauce (you'll use the rest later!) and a pinch of salt and toss until the prawns are coated in the sauce – these are your mango coated prawns

Combine the remaining mango & scotch bonnet sauce with 1 tsp [1 1/2 tsp] [2 tsp] pickling liquid from the carrot, a pinch of salt and a drizzle of olive oil – this is your spicy mango dressing