Latin Prawn Tacos Bowl

• 150 g Long-grain white rice
• 1 ¼ tsp Fine sea salt
• 2 Lime
• 20 g Fresh coriander
• 250 g Tomato, ripe
• 1 small Red onion
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 250 g Prawns, raw, peeled
• 240 g Canned black beans
• 1 medium Avocado, ripe but firm

1. Rinse the rice under cold water until the water runs clearer. Tip into a saucepan with 300 ml water and 0.75 tsp of the fine sea salt, bring to the boil, then cover and cook on low for 12 minutes. Remove from the heat and leave, covered, for 10 minutes.
2. Meanwhile, finely chop the tomato and red onion, and roughly chop most of the fresh coriander, reserving a little for serving. In a mixing bowl, combine the tomato, red onion, a squeeze of lime juice, a pinch of the remaining salt, and the chopped coriander. Set aside so the flavours mingle.
3. Drain and rinse the black beans in a colander. Tip them into the saucepan you used for the rice with a splash of water and warm gently over low heat, stirring occasionally, until hot. Season with a pinch of salt if needed.
4. Finely grate or crush the garlic. In a bowl, toss the prawns with the garlic, ground cumin, smoked paprika, 1 tbsp of the olive oil, and the remaining salt. Leave for a couple of minutes while you heat the pan.
5. Heat a large frying pan over medium-high heat and add the remaining 1 tbsp olive oil. Add the prawns in a single layer and cook for 2 to 3 minutes, turning once, until pink and just cooked through. Squeeze over a little lime juice right at the end.
6. Fluff the rice with a fork, then stir through the zest of 1 lime and a squeeze of juice. Divide the rice between two bowls and spoon over the warm black beans and prawns. Slice the avocado, add it to the bowls, and finish with the tomato salsa, reserved coriander, and lime wedges for squeezing over.

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