Spicy Jumbo Prawns With Lime & Coriander Yoghurt

Boil a kettle

Peel and finely chop (or grate) your garlic and boil a kettle

Add most of the chopped garlic (you'll use the rest later!), your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!) and dried oregano to a large bowl

Add a pinch of salt and pepper and 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and give it a good mix up – this is your spicy marinade

Drain your jumbo prawns, then add them to the spicy marinade and gently mix together until the prawns are fully coated – these are your marinated prawns

Set aside for later

Whilst the prawns are marinating, rinse your quinoa in a sieve under cold running water

Add the quinoa to a 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 and return it to the pot until serving

Meanwhile, roughly chop your cherry tomatoes

Wash and shred your lettuce, then pat it dry with kitchen paper

Cut your avocado[s] in half lengthways, remove the stone[s] using a teaspoon, scoop the avocado out of the skin[s] using a spoon and slice it finely, lengthways

Add it all to a bowl and give it a gentle mix up – this is your salad

Chop your coriander finely, including the stalks

Cut your lime[s] in half

Add the chopped coriander, remaining chopped garlic, natural yoghurt and the juice of half your lime[s] to a food processor

Add a pinch of salt and blitz until smooth – this is your lime & coriander yoghurt

Tip: Don't have a food processor? Chop the coriander and garlic as finely as you can then mix it all together in a small bowl

Heat a large, dry, wide-based pan (preferably non-stick) over a high heat

Once hot, add the marinated prawns and cook for 6-7 min or until the prawns are cooked through – these are your spicy jumbo king prawns

Chop the remaining lime into 1 wedge per person