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BBQ prawns with superfood salad
BBQ prawns with superfood salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate barbecued prawns with a sweet and tangy mustard-maple glaze.
Ingredients:
  • 100g quinoa
  • 60ml olive oil
  • 2 tsp balsamic vinegar
  • 5.90 gm Dijon mustard
  • 27.00 gm pure maple syrup
  • 1kg green banana prawns, peeled, deveined, leaving tails intact
  • 120g pkt Australian Superfood Leaf Blend
  • 1 Lebanese cucumber, thinly sliced
  • 1 medium carrot, thinly sliced
  • 2 spring onions, thinly sliced
  • 250g cooked baby beetroot, quartered
Instructions:
  • Prepare the quinoa as directed on the package. Fluff the grains with a fork and let it cool to room temperature.
  • In a screw-top jar, mix oil, vinegar, mustard, and maple syrup. Shake well. In a medium bowl, place the prawns, pour half of the maple mixture over them, toss to coat, and season to taste.
  • Preheat a barbecue plate on high heat. Grill the prawns for 2-3 minutes on each side, or until they are perfectly cooked.
  • Combine quinoa, salad mix, cucumber, carrot, spring onion, and beetroot in a large bowl. Mix well. Divide mixture onto plates, top with prawns, and drizzle with remaining maple dressing before serving.

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