2 garlic cloves, finely chopped
350g raw prawns with tail-shells on
250g ripe tomatoes, cut into wedges
Bunch of fresh dill, chopped
Bunch of flatleaf parsley, chopped
6 spring onions, finely sliced
1 large ripe avocado, halved, stoned, peeled and sliced
50g Kalamata olives, pitted and chopped
2 tbsp extra-virgin olive oil, plus extra for drizzling
Juice of 1 lemon
1. Place the quinoa in a large pan and cover with water. Bring to the boil and cook for 20 minutes, until tender. Drain well and set aside.
2. Meanwhile, heat the butter in a large frying pan, add the garlic and prawns and cook for 3 minutes, until the prawns are cooked through.
3. Place the prawns in a large bowl and stir in the tomatoes, dill, parsley, onions, avocado, chopped olives, extra-virgin olive oil and the lemon juice. Stir in the drained quinoa and season well to taste.
- A zesty partner here is a fragrant, lean Riesling from New Zealand’s Marlborough region.