Sumac grilled prawns with corn, tomato and quinoa salad
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Whip up these tangy lemony prawns and Mediterranean inspired quinoa salad any night of the week for a fresh, filling seafood dish.
Ingredients
Quinoa
½ cup(s), (100g) rinsed, drained
Ground sumac
1 tbs
Flaked almonds
1 tbs
Raw peeled prawns
300 g, (buy 400g whole) peeled, deviened, tails intact
Corn
1 cob(s), large
Red capsicum
2 medium, quartered
Red onion
1 medium, cut into wedges
Cherry tomatoes
200 g, grape, halved
Baby spinach
80 g
Fresh coriander
½ cup(s)
Fresh mint
½ cup(s)
Lemon juice
2 tbs
Lemon(s)
1 medium, halves, to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Cook quinoa with 1 teaspoon sumac following packet instructions. Transfer to a large bowl to cool slightly.
2
Meanwhile, process remaining sumac and almonds in a small food processor until finely chopped. Transfer to a large bowl. Add prawns and toss to coat.
3
Lightly spray a chargrill or barbecue with oil and preheat over high heat. Lightly spray corn, capsicum, onion and tomatoes with oil and cook, turning, for 6–8 minutes or until vegetables are tender. Transfer to a plate.
4
Cook prawns for 2 minutes each side or until just cooked through. Transfer to a plate and cover to keep warm.
5
Using a sharp knife, remove kernels from corn cob. Discard cob. Thickly slice capsicum. Combine corn kernels, capsicum, onion, tomatoes, spinach, coriander, mint and juice with quinoa. Top salad with prawns and serve with lemon halves.
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