Prawn & Avocado Protein Bowl

• 300 graw king prawns, peeled and deveined
• 1 tspsmoked paprika
• ½ tspchilli flakes
• 1 tbspolive oil
• 150 gavocado flesh, sliced (about 1 medium avocado)
• 150 gcooked quinoa
• 100 gcherry tomatoes, halved
• 80 grocket or mixed leaves
• 150 gcucumber, diced
• 15 mllime juice
• 1 tbspextra virgin olive oil
• Fine salt, to taste
• Half a lime, cut into wedges
• Black pepper, to taste

Method

1. 1Pat the prawns dry on kitchen paper. Toss them with the smoked paprika, chilli flakes, olive oil, and a generous pinch of salt and pepper until every prawn is slicked rust-red.
2. 2Heat a stainless or cast-iron frying pan over medium-high heat until hot. Add the prawns in a single layer and don't crowd them; work in two batches if your pan is on the small side. All at once and the pan drops temperature, water leaches out, and you've poached grey prawns instead of searing pink ones. Cook 90 seconds per side until they are pink, opaque throughout and catching lightly at the edges.
3. 3Whisk the measured 15 ml lime juice with the extra virgin olive oil and a pinch of salt until glossy and emulsified. Taste it; it should be sharp enough to make you blink, with the salt pulling the lime forward.
4. 4Toss the rocket, cherry tomatoes, and cucumber with half the dressing so every leaf is just slicked, not drowned.
5. 5Divide the quinoa between two bowls. Taste it first and season if it needs it; cooked quinoa is almost always under-salted. Top with the dressed salad and fan the avocado slices over.
6. 6Pile the hot prawns straight from the pan onto each bowl, drizzle with the remaining dressing, finish with a heavy grind of black pepper, and tuck the lime wedges alongside for an extra squeeze at the table.

Per serving

kcal

522

protein

41.4g

fibre

9.8g

carbs

31.9g

fat

27.7g