Warm the olive oil in a non stick pan over a medium heat.
Add the peppers and onions and stir fry for 4–5 minutes until they begin to brown.
In a small bowl combine the honey, soy/tamari, lime juice and zest, chilli, ginger and garlic. Mix into a dressing and pour over the peppers. Stir fry for a minute to coat evenly. Add the courgette and spinach and stir fry for another minute before finally adding the prawns.
Cook for 2–3 minutes until the prawns are warmed through (or cooked if using raw) and the spinach has wilted.
Place on a bed of rocket leaves. Top with a little salt and pepper and serve.