Quinoa salad with prawns & avo

This simple, but impressive salad is a real winner when you're entertaining; if you don't eat shellfish, use feta to make it instead. The recipe is from 'The Supper Club' (Struik Lifestyle)

Serves: 4

For the dressing:

cup olive oil

4 tbsp fresh lime juice

2 tsp Dijon mustard

Flaky sea salt and milled black pepper to taste

For the quinoa:

1 cup quinoa

About 6 cups water

1 punnet spring onions, shredded

200g-250g shelled, cooked small prawns

1 ripe avocado, diced

Handful fresh coriander leaves, chopped

Wild rocket leaves

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Method:

1) Mix all the dressing ingredients together until combined. Set aside.

2) Place the quinoa in a fine-mesh strainer and rinse under cold running water until the water runs clear.

3) Bring enough water to cover the quinoa to a boil in a medium saucepan, add the quinoa, and cook for 12 minutes or until all the grains are transparent. Drain, rinse and return to the saucepan. Cover and dry over a low heat for 5 minutes. Toss to separate the grains.

4) Mix the quinoa with half the dressing.

5) Gently mix the spring onions, prawns (or feta if you prefer) and avocado with the remaining dressing.

6) Before serving, mix in the coriander, spoon the quinoa onto plates and top with the spring onion mixture. Garnish liberally with wild rocket leaves.

ABOUT THE COOKBOOK

Spilling the beans of what a group of foodies eat when they get together, well-known cookbook author Phillippa Cheifitz has combined a feast of recipes for easy entertaining with a dash of style in her new book, The Supper Club (Struik Lifestyle).

This book is one of the six finalists in the Sunday Times Food Weekly Cookbook of the Year Awards 2015, in association with Pick n Pay.