This is such a great make ahead summer salad.
Packed with protein, healthy fats and good whole grain carbs, what more could you ask for?!
Super speedy and simple enough that even I could make this!
If you’re not a prawn lover then replace with cheese (feta, goats cheese or mozzarella), avocado or chickpeas.
This is great in your lunchbox, picnic or alfresco dining.
This recipe was the creation of the ever-brilliant and my partner in crime Rupi Johal aka.. The Hunger Rebel on Instagram.
TOMATO & POMEGRANATE SALAD with ZA'TAAR PRAWNS (serves 2)
2 cups of cooked and cooled Quinoa
1 pack of raw uncooked prawns (165g)
2-3 handfuls of Mixed tomatoes (heritage, plum, vine ripened, cherry)
1 x Red or Yellow Bell Pepper
1/2 x Red onion
Handful Fresh Basil Leaves
Handful Fresh Pomegranate Seeds
1 x clove Garlic
1 tbsp. x Za’taar
3 tbsp. Extra Virgin Olive Oil
1 tbsp. Pomegranates Molasses
1 tsp. Red Wine Vinegar
1. Chop, Slice or Dice the tomatoes, pepper and onion how you like. Place into a mixing bowl with 3/4 of the pomegranate seeds, and basil leaves
2. For the dressing, add 2 tbsp. of EVOO, the pomegranate molasses, red wine vinegar and season to taste. Pour over the salad and mix throughly, leave to the side to marinate.
3. Heat a non-stick frying pan on medium heat and add 1 tbsp. of EVOO grate or crush in the garlic clove, add the raw prawns and za’taar and cook for 2-3 mins until the prawns are opaque in colour (do not over cook otherwise they will be tough and rubber like)
4. Grab your serving plate or bowl and lay cooked quinoa, then top with the tomato and pomegranate salad. Top with the prawns and the reserved pomegranate seeds.