Teriyaki Prawn & Ginger Veggie Stir-Fry

• Roughly chop Asian greens. Thinly slice courgette and carrot into half-moons. • Slice lime into wedges. • In a small bowl, combine, teriyaki sauce, ginger paste, a generous squeeze of lime juice, the soy sauce and the water.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and courgette until tender, 4-5 minutes. Add Asian greens and cook until just wilted, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a generous drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Return vegetables to the pan. Reduce heat to low, then add teriyaki sauce mixture and cook, tossing, until combined, 1 minute.