Honey Mustard Prawn Salad

Ingredients

1 kg raw banana prawns, peeled leaving tails intact, deveined
1/2 cup (125mL) honey mustard dressing
250 g packet microwavable brown rice and red quinoa
250 g red Perino tomatoes, halved
300 g iceberg salad blend

Method

Combine the prawns and ¼ cup (60ml) dressing in a bowl. Set aside for 5 minutes to develop the flavours.

Heat a chargrill on medium-high. Cook prawns for 5 minutes or until cooked through. Heat the rice and quinoa following packet directions. Transfer to a bowl with the tomato and remaining dressing and toss to combine. Cool slightly. Add the salad blend and toss.

Divide salad mixture among serving plates. Top with the prawns to serve.

Credits: Coles

Photo Credits: Coles