Lime, coriander and garlic Prawn Salad, roast sweet potatoes, quinoa and broccoli, drizzled with a lime vinaigrette. This salad is easy to make and perfect for when you want something for dinner that’s filling but not heavy. It’s healthy, nutritious and high in fibre.
Fibre is great for lowering cholesterol, stabilising blood sugar levels and maintaining bowel health.
Ingredients
- 320g raw, peeled Prawns (x2 160g packs from Asda)
- 3 cloves of garlic, crushed
- Chilli flakes
- 1 Lime, squeezed and zested (into separate bowls)
- Fresh coriander, finely chopped (use dried coriander as a substitute)
- Sweet Potatoes
- Garlic Granules
- Paprika
- Onion Granules
- Oil (Olive, sunflower or rapeseed)
- Quinoa
- 1 Broccoli
- Mixed Salad Leaves
- 9tbsp Olive Oil
- 3tbsp Fresh lime juice
- 1/2tbsp honey (optional)
- Salt and Pepper
Method
- Peel and wash the sweet potatoes. Chop them into small-medium sized chunks.
- Place the sweet potatoes in a roasting tin and season with paprika, garlic granules, onion granules, salt, pepper and a drizzle of oil. Mix in well and roast in the oven until soft and caramelised.
- Straight after the potatoes go in the oven. Begin to prepare the quinoa. I use 1 part quinoa to 1 part liquid for perfect, fluffy quinoa every time. Wash the quinoa thoroughly before cooking otherwise it can leave a very bitter taste.
- While the potatoes are in the oven and the quinoa is cooking in the pot. Prepare the prawns.
- Devein and wash the prawns. To remove the vein, run a sharp knife down the back of the prawn and pull the vein out. Rinse the prawns after.
- Marinate the prawns with the juice of half a lime, coriander, garlic, chilli flakes, salt and pepper. Allow to marinate for at least half an hour.
- While the prawns are marinating, you have time to make the vinaigrette. In a bowl, add in lime juice, season with salt, slowly add in the olive oil and whisk at the same time, season with black pepper. If you want a touch of sweetness, whisk in the honey before adding the oil. In a large mixing bowl, add a tablespoon of the vinaigrette and toss 1 portion of salad leaves and toss until all the leaves are coated.
- By this stage the roast potatoes and the quinoa should have been cooked and already cooling down. Ensure that they are both cooled down before cooking the prawns and assembling the salad.
- While they are cooling down, cut the broccoli into florets and steam them for a few minutes. They do not need long at all otherwise they will become soggy. Steaming them ensures they stay vibrant and crunchy.
- To cook the prawns, simply heat oil in a pan and pan fry the prawns until they turn pink. As soon as they turn pink remove them from the pan and place them in a bowl. Be careful not to overcook them as they can become rubbery. Sprinkle a little lime zest and extra coriander over the prawns.
- To assemble the salad, first layer the tossed salad leaves, then scatter some quinoa over the leaves, add a few sweet potatoes and broccoli florets and then place the prawns over the top. Drizzle some of the remaining vinaigrette over the top.
Serve with lemon wedges and garlic bread on the side if you don’t mind the carbs 😝
I hope you enjoy this salad as much as my hubby and I did 😋
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The Spice Cabinet 