Prawn, Asparagus & Grapefruit Quinoa Salad

Ingredients

• 6 large prawns per person
• 3 garlic cloves – minced
• 1 tbsp sumac
• Big handful chopped coriander
• Pinch of chilli
• Zest of ½ a lemon

Salad

• 1 cup quinoa
• 1 cup peas
• 2 ruby red grapefruit – cut segments
• ¼ red onion – thinly sliced
• ½ fennel – thinly sliced
• 1 zucchini – ribboned
• 1 avocado
• Handful of cherry tomatoes
• Bunch asparagus – halved lengthways
• Handful chopped almonds
• Handful parsley
• Half bag mixed lettuce
• Maison Therese Balsamic Vinaigrette

Serves 4

Method

1. Dry the defrosted prawns, mix in the minced garlic, lemon zest, coriander & sumac & pepper.
2. Cook the quinoa, once its cooked mix in the frozen peas, stir well and put the lid back on.
3. Prep the salad ingredients. Slice the segments of the grapefruit and place it in a small bowl. In a hot wok, fry the asparagus in some oil, then pour over any excess grapefruit juice, this should only take a minute (you want to keep them crunchy). Tip the cooked asparagus onto a serving platter.
   Now fry the prawns, toss them in oil and fry until cooked.
4. Add the quinoa to the platter, then the fennel, lettuce, zucchini, onion, herbs, & tomatoes. Mix well then top with the prawns, avocado & almonds. Drizzle over Maison Therese Balsamic Vinaigrette.