Tandoori prawns with wild rice

Toss the prawns in a bowl with the tikka paste, 1 tbsp yogurt and a pinch of salt. Set aside while you make the dressing. Whizz the remaining yogurt, two-thirds of the coriander, 1 sliced salad onion, the juice of ½ lime and the sugar or honey in a small blender with a pinch of salt. Set aside.

Heat the rice according to pack instructions, put in a bowl and allow to cool for a few minutes. Meanwhile, heat a griddle pan or barbecue to a high heat. Griddle the prawns (you can thread them onto skewers if you are using a barbecue) for 2 minutes on each side until pink, opaque and cooked through.

Squeeze the juice from the remaining ½ lime into the rice, then add the cucumber, almonds, pomegranate seeds and the remaining 2 salad onions and mix gently to combine. Divide between plates, top with the prawns and spoon over the dressing. Scatter the remaining coriander on top to serve.