Prawn, Halloumi and Chorizo Kebabs
180g Specially Selected Frozen Raw Jumbo Prawns
200g Spanish Chorizo Ring
240g Tri Coloured Quinoa
6 Spring Onions
1 pack Large Vine Tomatoes
400g tin Red Kidney Beans
8g Fresh Flat Leaf Parsley
50g Extra Virgin Olive Oil
25ml Lemon Juice
4 Large Wooden/Metal Kebab Sticks
Defrost the prawns.
Cut the chorizo ring and halloumi cheese into 20 chunks.
To make the salad, first cook the quinoa as instructions on the pack. Then, drain and wash the red kidney beans. Chop the tomatoes into small chunks and wipe the spring onions and chop finely. Finally, chop the parsley before mixing all these ingrediants together in a large bowl.
Assemble the skewers by slotting 5 prawns, 5 chorizo slices and 5 chunks of halloumi onto each skewer.
Barbecue or grill the skewers for 8 minutes, turning once during cooking.
Make the dressing by whisking the olive oil with the lemon juice, then season with some black pepper and paprika.
Divide the salad over 4 plates, top with a kebab, drizzle over the dressing and serve.