Sumac grilled prawns with corn, tomato & quinoa salad
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Fresh herbs, tantalising textures and a spritz of zingy citrus bring this vibrant salad to life
Ingredients
Quinoa, Dry
100 g, rinsed and drained
Sumac
1 teaspoon(s), level
Almonds
1 tablespoon(s), flaked
Prawns, Raw
300 g, peeled and deveined with tails intact
Calorie controlled cooking spray
4 spray(s)
Corn on the cob, raw
1 medium
Red pepper
2 medium, quartered
Red onion
1 small, cut into thin wedges
Tomato
200 g, baby plum, halved
Spinach
80 g, baby
Coriander, fresh
15 g
Mint, Fresh
10 sprig(s)
Lemon
2 medium, halved, to serve
Lemon Juice, Fresh
2 tablespoon(s), plus lemon halves to serve
Instructions
1
Cook the quinoa with 1 tsp sumac according to pack instructions. Transfer to a large bowl to cool slightly.
2
Meanwhile, pulse the remaining sumac and almonds in a food processor until finely chopped. Alternatively, you can finely chop the almonds with a sharp knife then stir in the sumac. Transfer to a large bowl. Add the prawns and toss to coat.
3
Lightly mist a griddle pan with cooking spray and place over a high heat. Mist the corn, pepper, onion and tomatoes and add to the pan, cooking and turning halfway through for 6-8 minutes or until the vegetables are tender. Transfer to a plate.
4
Add the prawns to the pan and cook for 2 minutes each side or until just cooked through. Transfer to another plate and cover.
5
Using a sharp knife, remove the kernels from the corn cob and thickly slice the peppers. Place both in a serving bowl and add the onion, tomatoes, spinach, coriander, mint, lemon juice and quinoa. Combine well. Put the prawns on top and serve with the lemon halves.
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