Preheat the oven to 200 fan bake.
Chop the eggplant and capsicum into bite-sized pieces, sprinkle the cumin seeds and drizzle with lots of olive oil. Season well and bake for 30 minutes.
Get the rice cooking.
Mix together the raw prawns, lemon zest, paprika, oregano and garlic.
Mix the yoghurt sauce ingredients together. (Yogurt, dill, lemon juice, minced garlic and EVOO) season well and set aside.
Ribbon the zucchini, mix it in a bowl with the dill, lemon juice, and crumbled feta and drizzle with some extra virgin OO.
When the eggplant is nearly cooked, prepare a hot wok with oil. Fry the prawns (you might have to do this in two batches) season the prawns as you're frying and squeeze over some lemon juice.
Plate everything up into four bowls and hoover straight away. Serve with extra lemon wedges and dill.
