This salad is fresh, healthy and really flavoursome- it would make a great addition to a BBQ spread but is also satisfying enough to have as a light summer dinner. Give it a try, and if you’re not so keen on prawns why not serve it with rare steak or grilled halloumi instead?!
Ingredients (serves 4):
- For the salad: 16 whole king prawns or 2 packs of uncooked peeled prepped prawns (your choice- I like using whole prawns for the visual impact and they are nicer to cook on the BBQ but either is fine) 400g red/white quinoa mix, 1 bunch mint, 1 bunch coriander, 1 red pepper, 1 ripe mango, 2 large double handfuls spinach, 200g feta, 1 red onion, 1 red chilli, 4 cloves garlic, 4 spring onions, 2 ripe avocados
- For the dressing: 2tbsp white wine vinegar, juice 2 limes, juice 1 lemon, 1tbsp honey, a generous sprinkling sea salt, black pepper, 3tbsp olive oil
Finely chop the mint, coriander, red chilli and spring onions. Set aside.
Cook the quinoa according to the packet instructions (these can vary depending on where you buy it and the brand). Once cooked fork through then set aside to cool.
Meanwhile, set your oven to 200c and roast your red pepper and garlic cloves whole for 20 minutes- there is no need to chop them up at this stage.
Cut the mango into small pieces along with the avocado. Roughly chop the spinach into strips. Dice the red onion.
Once the red pepper and garlic are cooked, slice the pepper and squeeze the garlic pulp from the skins.
Combine the dressing ingredients and mix well.
Coat the prawns in the garlic, season and make sure your BBQ (or griddle pan) is piping hot. Cook until light char lines are achieved and the flesh has turned pink (there should be no translucent areas).
Mix the quinoa, herbs, chilli, roast pepper, mango, spinach, avocado, spring onions and red onion in a large bowl. Pour over the dressing and toss together. Taste and adjust seasoning.
Pile onto plates and top with the garlic prawns and a sprinkling of crumbled feta cheese.