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Photo of Sumac grilled prawns with corn, tomato and quinoa salad by WW

Sumac grilled prawns with corn, tomato and quinoa salad

Total Time
35 min
15 min
20 min
Whip up these tangy lemony prawns and Mediterranean inspired quinoa salad any night of the week for a fresh, filling seafood dish.



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


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


1 medium, halves, to serve

Oil spray

2 x 3 second spray(s)


  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.