Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain.
2. Dice the peppers into 2cm squares. Cut the aubergine into 1cm half moons. Place both on a lined baking tray, keeping them separate, and toss with 1 tbsp oil and a pinch of seasoning. Roast for 20-25 mins, turning once, until soft and golden.
3. Heat a large frying pan on medium-high heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden. Remove and set aside. Trim the green beans. Trim and slice the spring onions into 4cm pieces. Add 1 tbsp oil to the pan, turn up to high heat, and add the beans and spring onions with a pinch of sea salt. Cook for 5-7 mins, tossing regularly until softened and charred. Remove from the pan and set aside.
4. Reheat the frying pan with 1 tsp oil on high heat. Add the prawns and a pinch of sea salt and cook for 1-2 mins, until pink. Add the sun-dried tomato paste and mix to coat. Cook for 1 min, then remove from the heat.
5. Make the romesco sauce; finely chop or crush the garlic. Transfer the roasted peppers to a chopping board with the garlic, paprika, a pinch of sea salt and three-quarters of the almonds. Finely chop everything together then place in a bowl and stir in the yoghurt.
6. Mix the cooked aubergine with the cooked rice and serve on plates. Top with the charred beans and spring onions. Then scatter over the prawns and spoon over the romesco sauce. Garnish with the remaining almonds.