I’m beginning to notice that lots of my recent recipes are fish-orientated – I just seem to be in the mood for fishy dishes right now. But this great lunchtime treat is just as delicious served with chicken, goats cheese, or avocado if you want a more meaty / vegetarian option.
Ingredients (to serve 2):
1/2 iceberg lettuce, shredded
2 tomatoes, finely chopped
2 rings of red onion finely chopped
2 tbsps coriander
Generous sprinkling of pumpkin seeds
Squeeze lemon juice, splash of hemp oil
2 tbsps Natural Yoghurt
1 clove garlic (or as I didn’t have any in stock, I used “Lazy Garlic”)
50g dry-weight quinoa, cooked as per instructions
Handful prawns / grilled chicken breast, sliced / goats cheese / 1/2 avocado
Divide the lettuce, tomatoes, onion, coriander, pumpkin seeds and cooked quinoa between 2 plates, and mix with lemon juice and hemp oil.
Mix the natural yoghurt with the garlic, then mix with your prawns, chicken or avocado. (The garlic yoghurt doesn’t go quite so well with goats cheese, so serve that naked).
Top your salad mix with the yoghurt-covered prawns, chicken, or avocado, or goats cheese. Crack some black pepper on the top, and enjoy!