“This is the most delicious dish – and it takes just 5 minutes. Thanks to a pouch of my ready-cooked tomato & olive quinoa, most of the hard work is already done, so you can rustle up a tasty dinner in no time at all. ”
Cooks In5 minutes
DifficultyNot too tricky
Nutrition per serving
Of an adult's reference intake
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2 mixed-colour courgettes , (300g)
1 bunch of mixed soft herbs, such as dill, flat-leaf parsley, chervil, chives , (30g)
1 fresh red chilli
75 g higher-welfare chorizo
165 g raw peeled king prawns , from sustainable sources
1 x 250g pouch of Super tomato & olive quinoa
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Tap For Ingredients
Cut the courgettes into ribbons with a speed peeler and place in a bowl. Finely chop the herbs and chilli (desseed, if you like) and add to the bowl, reserving a handful for later. Grate over the lemon zest and squeeze in the juice of one half. Toss everything together, season to taste with sea salt and black pepper and set aside.
Finely chop the chorizo, then place in a large frying pan on a high heat and cook for 1 minute, until the chorizo is sizzling and releasing its oils.
Add the prawns to the pan and cook for 2 minutes, until pink and cooked through.
Meanwhile, pop the quinoa in the microwave and cook according to the packet instructions.
Once cooked, tip the quinoa into the pan, toss everything together, then divide between two plates.
Scatter with the reserved chopped herbs and chilli, squeeze over the lemon juice and serve with the courgette salad on the side. Boom!