Harissa Prawn and Quinoa Bowls with Avocado and Preserved Lemon

Ingredients

• 400 g raw king prawns
• 280 g quinoa
• 3 tbsp harissa paste
• 2 avocado
• 2 preserved lemon
• 3 tbsp olive oil
• 100 g baby spinach
• 20 g fresh coriander
• 200 g cherry tomatoes

Method

1. 1

   Rinse the quinoa and cook in 560ml boiling salted water for 15 minutes until the tails appear. Drain any excess water and fluff with a fork.

2. 2

   Toss the prawns in harissa paste and 1 tbsp olive oil. Leave for 5 minutes.

3. 3

   Finely chop the preserved lemon flesh and skin, discarding any pips. Whisk with the remaining olive oil to make a quick dressing.

4. 4

   Heat a frying pan over a high heat and cook the prawns for 2 minutes each side until pink and cooked through.

5. 5

   Halve the cherry tomatoes. Slice the avocados.

6. 6

   Toss the quinoa with baby spinach, cherry tomatoes and the preserved lemon dressing. Divide between four bowls, top with harissa prawns, sliced avocado and fresh coriander.