300ml vegetable stock
1 tsp turmeric
50g dried long-grain rice
100g mixed frozen vegetables
1 spring onion, sliced
2 Peppadew Mild Piquanté Peppers from a jar, drained and diced
1 lemon, 1 end cut off to serve and the rest juiced
Big handful of rocket
100g cooked, peeled prawns (defrosted if frozen)
Pinch of sweet
smoked paprika
1 Put the stock and turmeric in a saucepan and bring to the boil. Add the rice and cook according to the pack instructions. With 1 minute to go, add the frozen vegetables. Drain well and spread out on a tray to help the rice cool quickly.
2 Once cold, tip the rice into a bowl, season, and stir through the onion, peppers and lemon juice to taste. Transfer to a lunch box and top with the rocket, prawns and paprika. Add the lemon-end wedge, then seal and chill until lunch the next day.
3 When ready to eat, squeeze over the lemon, pop the lid back on and give everything a good shake.