Recipe

Serves: 1

Time: 20 minutes

Equipment: frying/griddle pan/oven + baking tray, mixing bowl, chopping board, knife

Ingredient list

Salad:

• 1 bunch (~75g) asparagus

• 1/2 medium (~100g) zucchini (diced/sliced)

• ~1 tbsp olive oil

• salt & pepper

• 6-8 (~120g) piece prawn (peeled)

• 1 cup cooked quinoa

• 1/2 avocado (diced/smashed)

• ~100g tomato (sliced/diced)

• 50g salad leaves

• sprinkle of fetta (optional)

Dressing:

• juice of 1/4 lemon

• 1-2 tbsp olive oil

• herbs (optional)

Methods

1. Preheat oven to 200°C (390F).

2. On a baking tray, line baking paper, and lay asparagus and zucchini as evenly as possible. Drizzle olive oil over and lightly season with salt and pepper. Bake for 10 minutes. (alternatively, grill for ~3 min on medium heat).

3. After 10 minutes, add peeled prawn on top of asparagus and zucchini and bake for another 5 minutes. (or grill for 60-90 seconds on each side).

4. In a mixing bowl, mix lemon juice and olive oil to make a simple dressing. Add all other ingredients except for the asparagus and mix well.

5. Serve the salad in a bowl, on a plate or keep it in the mixing bowl. Add asparagus on top and ready to serve.
   

Dietitian’s Tips

• Vegetables: Other spring vegetables include carrots, capsicum, beetroot, cucumbers, eggplants, beans, peas, cauliflower, parsnip and rocket

• Extra flavours: add fresh or dried herbs: parsley, thyme, basil. Or add fetta cheese for creaminess

• Protein: Substitute prawn with a protein source of your choice

• Carbs: Instead of quinoa, other alternatives could be couscous, barley or toasted bread

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