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Harissa prawn, broccoli & quinoa salad
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200g broccoli, cut into medium florets
25g flaked almonds
1 tbsp olive oil
250g pack ready-cooked quinoa
1 lemon, juice
1 tsp honey
1 small shallot, finely sliced
180g pack raw king prawns
1-2 tbsp harissa paste
About 10 small mint leaves
1. Preheat the oven to 200ºC, gas mark 6. Place the broccoli in a large bowl and cover with just-boiled water from the kettle. Set aside for 3 minutes. Drain, then spread the florets over a medium roasting tray with the almonds. Stir in the oil, then season and roast for 10 minutes. Stir in the quinoa and roast for a final 5 minutes.
2. Mix the juice of ½ the lemon in a bowl along with the honey and shallot. Season and set aside. Heat a nonstick frying pan over a high heat. Stir together the prawns and harissa, then tip into the hot pan. Stir fry for 2-3 minutes, until the prawns are pink and cooked through. Squeeze over the remaining lemon juice, then take off the heat.
3. Stir the shallot dressing through the quinoa and broccoli and divide between 2 plates. Spoon over the prawns and any sticky pieces of harissa left in the pan, scatter over the mint leaves and serve immediately.
Typical values per serving:
1 of your 5 a day/gluten free/low in sat fat
This recipe was first published in November 2021.
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