Israeli Shrimp & Tahini Grain Bowl
Method
Pat the prawns dry and season them with cumin, paprika, salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the prawns and cook for 2–3 minutes on each side until pink and cooked through. Remove from the heat.
In a small bowl, whisk together the tahini, lemon juice and water until smooth and creamy.
Divide the quinoa, cucumber, cherry tomatoes, chickpeas and salad leaves between two serving bowls.
Arrange the warm prawns on top.
Drizzle with the tahini dressing and sprinkle with fresh parsley.
Serve immediately.
Do not overcook the prawns, as they can become rubbery very quickly. Remove them from the heat as soon as they turn pink and opaque. If the tahini dressing thickens while standing, loosen it with a little extra water.
Nutrition Facts
Per serving
