for 4 person

Dressing

1	organic lemon, grated zest and 3 tbsp of juice
2 tbsp	olive oil
2 tbsp	water
1 tbsp	mild curry powder
¾ tsp	salt

Quinoa and peas

250 g	quinoa
	salted water, boiling
200 g	frozen peas, slightly defrosted

Bowls

250 g	mini cucumbers, quartered lengthwise, halved
1 bunch	coriander, finely chopped

Prawns

1 tbsp	olive oil
400 g	shelled, raw prawns
2	garlic cloves, squeezed
¼ tsp	salt
a little	pepper

How it's done

Dressing

Place the lemon zest in a bowl along with all the other ingredients up to and including the salt, mix well.

Quinoa and peas

Cook the quinoa (uncovered) in boiling salted water for 15 mins. Add the peas, cook for approx. 5 mins. Rinse the quinoa and peas in cold water, drain.

Bowls

Add the cucumber, coriander, quinoa and peas to the dressing, mix, serve in bowls.

Prawns

Heat the oil in a non-stick frying pan. Add the prawns, fry for approx. 1 min., turn, add the garlic, continue to fry for approx. 1 min., season. Remove, serve on top of the quinoa.

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