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Broccoli and prawn salad with sizzled seeds


Serves: 4
timePrep time: 25 mins
timeTotal time:
Broccoli and prawn salad with sizzled seeds
Recipe photograph by Ant Duncan

Broccoli and prawn salad with sizzled seeds

A tasty quinoa and Brussels sprouts salad topped with seafood and crunchy seeds

Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
385Kcal
Fat
19gr
Saturates
3gr
Carbs
32gr
Sugars
12gr
Fibre
8gr
Protein
17gr
Salt
2.2gr

Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes

Ingredients

  • 150gdriedquinoa
  • 4½tbspsesameoil
  • 30gmixedpumpkinandsunflowerseeds
  • ½headbroccoli
  • 200gBrusselssprouts
  • 4springonions
  • ½x30gpackcoriander
  • 2garliccloves
  • juiceof1½limes,pluswedgestoserve
  • 1½tbspclearhoney
  • 3tbsplightsoysauceortamari - use tamari, not soy, if required for gluten-free
  • 1x150gpackcookedkingprawnsingarlicandparsley

Step by step

Get ahead
Make up to 2 hrs ahead.
  1. Rinse the quinoa then place in a pan with 400ml water and a pinch of salt. Bring to the boil and simmer gently for 15 minutes. Remove from the heat and set aside for 10 minutes, while you continue. Drain and run under cold water to cool.
  2. Heat ½ tablespoon of the oil in a small nonstick frying pan and fry the seeds for 2-3 minutes until golden. Set aside.
  3. Trim and coarsely grate the broccoli, including the stalk. Shred the Brussels sprouts finely, trim and finely slice the spring onions, and roughly chop the coriander.
  4. Peel and crush the garlic and mix with the lime juice, honey, the remainder of the sesame oil and the soy or tamari.
  5. Combine the quinoa, vegetables, coriander and prawns. Pour in the dressing, stir to coat then scatter with seeds. Serve with lime wedges. 

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