Put the apple juice, sugar, lime zest and juice (reserving a little of the zest to decorate), in a small pan. Heat, stirring, over a low heat until the sugar dissolves. Set aside for 10 min to cool.
Meanwhile, put the melon in a food processor and blend until smooth. Add the lime mixture and pulse to combine.
Pour the mixture into a shallow metal baking tin and freeze for 1 hr or until the edges become icy. Use a fork to stir the icy edges into the centre, then return to the freezer. Repeat this process every 30 min until the granita is completely frozen.
Pat the prawns dry, then put in a bowl and toss with the oil, lemon zest and garlic.
Cook the spinach and rice according to the pack instructions. Drain the spinach, then fold into the rice with the cumin in a mixing bowl.
Meanwhile, put a large frying pan over a medium-high heat. Cook the prawns, in two batches, for 2–3 min, turning occasionally. Return all the prawns to the pan, then add the lemon juice and sugar and heat for 1 min, stirring.
Divide the rice and spinach among 4 serving plates, then put the prawns on top. Pour over the pan juices, then serve with the steamed veg, garnished with the extra lemon zest.
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