2 tbsp of olive oil
1 garlic clove, crushed
1 red chilli, finely chopped
Juice and zest of 1 lime
Pinch of curry powder
300g of cooked, shelled tiger prawns
1 avocado, diced
250g of cooked quinoa
150g of rocket or mixed salad leaves
1 bunch of spring onions, sliced into rounds
1 bunch of coriander, roughly chopped
A handful of mint leaves, roughly torn
¼–½ tsp of smoked chilli flakes (or to taste)
Salt and black pepper
Put the oil, garlic, chilli, lime juice and zest in a bowl with plenty of salt and pepper and the curry powder. Add the tiger prawns and avocado and toss gently to coat them in the seasonings. If you have time, leave everything to marinate for 20–30 minutes so the prawns can absorb all the flavours.
Sprinkle the quinoa over a large serving dish. Add the rocket or mixed salad leaves, followed by the spring onions, coriander and mint. Top with the contents of the bowl and toss very gently and briefly, then sprinkle with the chilli flakes.