Sweet Chilli Chicken & Prawn Rice Bowl

• While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar (for the pickle), a generous pinch of salt and a generous pinch of sugar. • Scrunch the onion in your hands then add to the pickling liquid. • Add enough water to cover the onion, stir to coat, then set aside until just before serving.

• While the chilli is pickling, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Trim and halve the green beans. Roughly chop the coriander. Cut the chicken breast into 1cm strips.

• Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Add the mayonnaise, sesame oil, soy sauce, sugar and rice wine vinegar (for the dressing). Mix well and set aside. TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!

• Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • In the same pan, add the carrot and green beans and a splash of water and cook until tender, 4 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season to taste with salt and pepper and transfer to a plate. • Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook, tossing occasionally, until cooked through, 6-8 minutes. Remove from the heat and stir through the sweet chilli sauce.