500g green medium king prawns (peeled + cleaned)
¾ cup tri-coloured quinoa
1 tbsp. Dijon mustard
1.5 tbsp. olive oil
½ cup parsley leaves
½ tbsp. honey
2-3 large grapefruits or oranges
Green snap peas (sliced lengthways)
100g mixed green leaves
salt and pepper to season
Follow quinoa cooking instructions on the back of the packet. Once cooked, cool in a large salad bowl and leave aside.
In a large mixing bowl, place prawns, mustard and honey in a bowl (+ season with salt and pepper)
Make 1/3 cup of grapefruit or orange juice from the fruit. In a bowl, mix juice, oil and parley. Slice the remaining fruit lengthways to add to the salad colour!
Throw the marinated prawns on a BBQ plate and cook for 2-3 minutes or until cooked through. Add sliced haloumi on the side and BBQ.
Once the prawns and haloumi are cooked through add these to the large salad bowl with quinoa along with the leaves and sliced green snap peas. Toss the salad and arrange on a platter with the fruit slices and drizzle the juice, oil and parsley mixture on top or leave on the side in a mason jar for self-serve.