Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Tomato salsa
Preheat the oven to 220°C/200°C fan. Halve the tomatoes. Peel and quarter the onions. Peel the garlic. Place the tomatoes onto an oiled baking tray, flat-side down. Add the onion, jalapeno(spicy!) and garlic with a generous drizzle of oil and salt. Bake for 20 min or until the tomatoes begin to char slightly. After 20 min transfer the lot to a blender along with any extra juices from the tray. Add the stockcube and redvinegar. Blend until smooth.
2 Cook quinoa
Meanwhile, add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measuredwater to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
Meanwhile, add the prawns, smokedpaprika, cajunpowder(spicy!), a generous pinch of smokedseasalt and a drizzle of oil to a large bowl. Toss until coated. Refrigerate.
Drain the corn. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and chop it into chunks. Finely chop the coriander.
5 Fry prawns
Once the salsa is ready, heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns and cook for 2-3 min until pink and cooked through.
Add the chopped coriander to the salsa and stir through. Divide the quinoa and top with the salsa, prawns, corn and avocado.