Prawn and tomato rice salad with pesto

Method

1. Place the rice into a large saucepan of boiling salted water. Simmer over a medium heat for 25 mins until tender, then drain and return to the pan over a low heat for 1-2 mins just to dry out the rice a little. Tip into a large serving dish.
2. . Meanwhile, make the pesto - it takes just 3-4 mins in a food processor. All you need is a big bunch of coriander, roots and all, some really fruity peppery olive oil, (no cheese as it doesn't blend well with seafood). 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.
3. 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 min and then add the tomatoes and stir everything together until the prawns are pink all over and the tomatoes softened a little.
4. Stir the pesto into the rice while it is still warm, so it coats all the grains and then add half the tomatoes and prawns.
5. Serve onto dishes with the rocket leaves topped with the extra prawns and tomatoes on top.

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