Prawn & Chickpea Salad
Serves 4
Ingredients
300g mixed quinoa
1 tin chickpeas
150g raw prawns
1 avocado, cut into small cubes
200g cherry tomatoes, cut in half
50g feta cheese, in cubes
Extra virgin olive oil
Balsamic vinegar
Salt a pepper to taste
Method
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Pre-heat the oven to 200ºC Fan.
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Place the quinoa in a pot and add 600ml boiling water. Add a pinch of salt and leave to simmer until all water has evaporated. Cover with a lid and leave to steam for 10 minutes. Then leave to cool.
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Rinse the chickpeas under running water a leave in a sieve to drain. Place them on a baking tray over some non-stick paper. Sprinkle with some salt and roast in the oven for 20 mins. Leave to cool
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Cook the prawns in a non-stick pan. This shouldn’t take more than 2 minutes per side. Reserve.
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In a bowl, mix the cooled quinoa, the chickpeas, the prawns, the avocado, the cherry tomatoes and the feta cheese.
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Season with extra virgin olive oil, balsamic vinegar, salt and pepper.
