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

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.

Notes

Leftover spinach? Discard any wilted leaves, put the rest in a food bag, push out the air and seal. Freeze for up to 6 months.

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