BBQ prawns with superfood salad

Cooking Salads BBQ prawns with superfood salad

Add a touch of sweetness to the classic barbecue prawn with this delicious mustard and maple syrup glaze.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook the quinoa following packet directions. Use a fork to separate the grains. Set aside to cool to room temperature.
  2. Combine the oil, vinegar, mustard and maple syrup in a screw-top jar and shake to combine. Place the prawns in a medium bowl. Pour over half the maple mixture and toss to coat. Season.
  3. Heat a barbecue plate on high. Cook the prawns for 2-3 mins each side or until cooked through.
  4. Place the quinoa, salad mix, cucumber, carrot, spring onion and beetroot in a large bowl. Toss to combine. Divide the quinoa mixture among serving plates. Top with prawns and drizzle with the remaining maple mixture to serve.

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1/2 cup white quinoa, rinsed, drained
1/4 cup extra virgin olive oil
2 tsp balsamic vinegar
1 tsp Dijon mustard
1 tbsp pure maple syrup
1kg green banana prawns, peeled, deveined, leaving tails intact
120g pkt Coles Australian Superfood Leaf Blend
1 Lebanese cucumber, thinly sliced
1 medium carrot, thinly sliced
2 spring onions, thinly sliced
250g cooked baby beetroot, quartered

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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