Punchy Jumbo King Prawn & Lime Quinoa Salad Bowl

Boil a kettle

Rinse your quinoa in a sieve under cold running water, then add your quinoa to a large pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 6-10 min or until all the quinoa is tender

Once cooked, drain, return it to the pot until serving

Meanwhile, slice your cucumber into discs

Slice each individual cucumber disc into matchsticks

Top, tail, peel and grate your carrot[s]

Chop the root[s] off your lettuce and separate the leaves, then wash and pat dry with kitchen paper

Add the cucumber matchsticks and grated carrot to a bowl

Add your rice vinegar with a pinch of salt and give everything a good mix up – this is your quick-pickled carrot & cucumber

Set aside for later

Peel and grate (or finely chop) your garlic

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Cut your lime[s] in half

Combine the grated garlic (not a big garlic fan? Try using less!), chopped chilli (can't handle the heat? Go easy!) and juice of your lime[s] with your soy sauce, 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and 1/2 tsp [3/4 tsp] [1 tsp] sugar

Stir it all together – this is your lime dressing

Heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil over a high heat

Drain your jumbo king prawns

Once hot, add the drained jumbo king prawns and cook for 6-7 min or until cooked through

Strip your mint from their stems and chop them roughly, discard the stems

Chop your coriander finely, including the stalks