Miso brown rice & broccoli salad with fiery prawns

• brown basmati rice↗100g g
• ready-shelled frozen edamame↗140g g

  beans

• broccoli↗140g g

  (about ½ a head), broken into florets

• white or brown miso paste1 tbsp tbsp
• finely grated fresh ginger½ tsp tsp
• rice vinegar↗1 tbsp tbsp
• clear honey↗½ tbsp tbsp
• sesame oil↗2 tsp tsp
• vegetable oil↗2 tsp tsp
• garlic cloves↗3

  thinly sliced

• red chilli↗1

  thinly sliced

• raw shelled prawn↗200g g
• spring onions↗2

  finely sliced

• large pack coriander

  roughly chopped

Step-by-step instructions

1. 1

   Cook the rice following pack instructions, adding the edamame beans for the last 3 mins of cooking. Drain well.

2. 2

   Meanwhile, steam the broccoli for 4-5 mins until tender. Run under very cold water, drain thoroughly and pat dry. In a small bowl, mix the miso, ginger, vinegar, honey, sesame oil and seasoning.

3. 3

   Heat the vegetable oil in a non-stick frying pan. Add the garlic and half the chilli and cook gently for a couple of mins, taking care not to burn. Throw in the prawns, lots of black pepper and a pinch of salt. Turn up the heat and cook for a few mins until the prawns are cooked through. Toss the miso dressing with the cooked rice, adding the spring onions, coriander and broccoli. Season and stir together. Spoon the spicy prawns on top, scatter over the remaining chilli and serve.