Lime shrimp bowl with brown rice, black beans and mango

Ingredients

For 1 serving

• Brown rice55 g
• Shrimp140 g
• Cooked black beans80 g
• Mango80 g
• Bell peppers80 g
• Red onion20 g
• Lime1
• Paprika1 teaspoon
• Extra virgin olive oil8 g
• Cilantro3 g
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it, rinse the brown rice and cook it for 35 minutes, until tender but firm to the bite; drain.
2. Meanwhile, make the mango salsa: peel the mango and cut it into roughly 1 cm dice, deseed the peppers and dice them, finely chop the red onion; dress with half the lime juice and half the oil.
3. Drain and rinse the black beans; chop the coriander.
4. Peel the prawns if needed, remove the dark vein along the back and pat them dry. In the last few minutes of the rice, heat the remaining oil in a frying pan over high heat, add the prawns with the paprika and stir-fry for 2–3 minutes, until pink and opaque; turn off the heat, season with salt and squeeze over the rest of the lime.
5. Build the bowl with the rice, beans, mango salsa and prawns and finish with the coriander.