Ingredients
200g Tilda Brown Basmati rice
1 tbsp olive oil
175g raw tiger prawns, peeled
250g cherry tomatoes, or regular
tomatoes halved

For the quick Coriander Pesto:
1 garlic clove, chopped
1 tsp salt
80g bunch coriander, leaves and stalks
30g whole blanched almonds, toasted
6 tbsp good quality extra virgin olive oil
2 tbsp lemon juice
25g wild rocket leaves

Method
Place the rice into a large saucepan of boiling salted water. Simmer over a medium heat for 25 minutes until tender, then drain and return to the pan over a low heat for 1 minute or 2 just to dry out the rice a little. Tip into a large serving dish.

Meanwhile, make the pesto. Place the garlic, salt and coriander in a food processor and blend until finely chopped. Add the almonds and blend again until coarsely chopped. Take out the blade and stir in the olive oil and lemon juice.

When the rice is almost ready, you can heat the oil in a frying pan over a high heat and add the prawns. Stir fry for 1 minute and then add the tomatoes and stir everything together until the prawns are pink all over and the tomatoes softened a little. Stir the pesto into the rice whilst it is still warm, so it coats all the grains and then add half the tomatoes and prawns. Serve on to dishes with the rocket leaves topped with the extra prawns and tomatoes on top.

Serves 4–6