Prawn & Mediterranean vegetable quinoa salad

PRAWNS are great to keep in the freezer for when you want a quick source of lean protein for your midday meal. This dish includes anti-inflammatory vegetables and quinoa, with many antioxidants to boot. Easy to pre-prepare, it makes a perfect light lunch.

SERVES 2

l 1 small aubergine, diced l

1 small courgette, diced l

1 small red onion, peeled and chopped l

2 cloves garlic, chopped l

1 yellow pepper, diced l Black pepper and sea salt l

50ml organic cold-pressed rapeseed oil l

60g quinoa l

2 tbsp pine nuts l

150g fresh or frozen prawns l Juice of

1 lemon l

150g cherry vine tomatoes, halved l

Small bunch basil leaves, chopped l

Small bunch mint leaves, chopped l Olive oil

PREHEAT the oven to 200c/180c fan/gas 6. Place the aubergine, courgette, onion, garlic and pepper on a greased baking tray and season with salt and pepper, then drizzle over half of the rapeseed oil. Roast in the oven for about 20 minutes, or until lightly browned. Remove from the oven and set aside to cool down. Cook the quinoa according to packet instructions. In a non-stick pan, toast the pine nuts until golden in colour, then remove from the heat and leave to cool. Place a frying pan over high heat and add the rest of the rapeseed oil. Season the prawns, then fry them for five minutes, or until they are golden brown. Finish with a drizzle of lemon juice. Place the roasted vegetables, pine nuts, quinoa and prawns in a large bowl and mix, season to taste, and top with the basil and mint, and a little olive oil then serve.