Greek Lemon Prawn Rice Bowl

1. 1Peel and devein the prawns if not already done, leaving tails on for presentation.
2. 2Rinse the rice under cold water until the water runs clear, then cook in a small pot with 180ml water according to packet directions until tender, about 15 minutes, then set aside covered.
3. 3While the rice cooks, mix the greek yoghurt with 1 crushed garlic clove, the zest of half the lemon, a squeeze of lemon juice, and a pinch of salt in a small bowl to make a garlic yoghurt sauce. Set aside.
4. 4Heat the olive oil in a pan over medium-high heat. Add the remaining crushed garlic and cook for 30 seconds until fragrant.
5. 5Add the prawns to the pan in a single layer, season with the oregano, salt and pepper, and cook for 2 minutes on each side until pink and opaque all the way through.
6. 6Squeeze the juice of the remaining lemon half over the prawns and toss to coat, then take the pan off the heat.
7. 7Spoon the rice into a bowl, top with the lemon prawns, crumble the feta over the top, and scatter the olives around the bowl.
8. 8Drizzle the garlic yoghurt sauce over the bowl and finish with chopped parsley before serving.

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