Prawn & Avocado Quinoa Salad

Serves 4

Ingredients

For the salad:

200g quinoa and bulgur mix

20 prawns (raw), peeled and deveined

200g cherry tomatoes

5 radishes

1 avocado

100g butter lettuce leaves (Spinach works really well too.)

50g feta cheese

1 tbsp Olive oil

For the dressing:

75ml extra virgin olive oil

55ml balsamic vinegar

2tbsp honey

2tsp Dijon mustard

1tbsp lemon juice

Pinch salt

You will also need

A jar with screw on lid.

Method

For the salad:

Place the quinoa and bulgur in a sieve and rinse thoroughly under running water.
Bring the water to the boil and add the quinoa. Cover and allow to simmer for 10 minutes. Turn the heat off, remove the lid and leave to sit for another 10 minutes. Using a fork, gently fluff out the quinoa. Place in a large bowl to cool down.
Using a sharp knife, make a cut along the back of the prawns. This shouldn’t be a deep cut, just enough for the prawn to open slightly when cooking. This is an optional step.
Place the olive oil in a pan over high heat. Once hot, cook the prawns for 2 minutes on each side. Place them on a plate too cool down.
Cut the tomatoes in half and slice the avocado. Using a mandolin or a very sharp knife, slice the radishes.
In a large bowl, mix the quinoa, prawns, tomatoes, radishes, avocado and lettuce. Crumble the feta cheese and mix.
Transfer into a clean bowl and serve with some dressing on the side.

For the dressing:

T & FOOD