for 4 person

Salad

5 dl	vegetable bouillon
200 g	quinoa
1	avocado diced
300 g	vine-ripened cherry tomatoes, halved if necessary
200 g	blueberries
2 tbsp	olive oil
1	organic lemon, used grated zest and juice
½ tsp	salt

Prawns

8	peeled raw prawn tails (organic)
1	red chilli pepper, deseeded, cut into rings
1 tbsp	olive oil
1 tsp	salt
½ bunch	flat-leaf parsley, roughly chopped

How it's done

Salad

Bring the stock to the boil, add the quinoa, cover and simmer on a low heat for approx. 25 mins. until soft. Stir in the avocado, tomatoes and blueberries. Add the oil and the lemon juice and zest, season, then set aside.

Prawns

Mix the prawns, chilli pepper and oil and fry in a non-stick frying pan for approx. 2 mins. on each side, season with salt. Add the parsley and serve on top of the salad.

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