BBQ prawns with superfood salad

Add a touch of sweetness to the classic barbecue prawn with this delicious mustard and maple syrup glaze.

• 1/2 cup (100g) white quinoa, rinsed, drained
• 1/4 cup (60ml) extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon pure maple syrup
• 1kg green banana prawns, peeled, deveined, leaving tails intact
• 120g pkt Coles Australian Superfood Leaf Blend
• 1 Lebanese cucumber, thinly sliced
• 1 medium carrot, thinly sliced
• 2 spring onions, thinly sliced
• 250g cooked baby beetroot, quartered

1. Step 1

   Cook the quinoa following packet directions. Use a fork to separate the grains. Set aside to cool to room temperature.

2. Step 2

   Combine the oil, vinegar, mustard and maple syrup in a screw-top jar and shake to combine. Place the prawns in a medium bowl. Pour over half the maple mixture and toss to coat. Season.

3. Step 3

   Heat a barbecue plate on high. Cook the prawns for 2-3 mins each side or until cooked through.

4. Step 4

   Place the quinoa, salad mix, cucumber, carrot, spring onion and beetroot in a large bowl. Toss to combine. Divide the quinoa mixture among serving plates. Top with prawns and drizzle with the remaining maple mixture to serve.

Allow additional time for cooling.