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lettuce wraps with prawns

2 Tablespoon of olive oil

1 Tablespoon of lemon juice

2 Packets of Morlife Mediterranean Tomato & Herb Quinoa Risotto

2 Garlic cloves, finely chopped

½ Long fresh red chilli, finely chopped

450g Prawns, peeled (fresh or thawed)

250g Cherry tomatoes, halved

1 tsp. Sweet paprika

75g Roasted pine nuts

4 Large leaves iceberg lettuce

1 Bunch of fresh Basil

Directions

1)  Cook the Quinoa Risotto according to the packet instructions. Then, add halved cherry tomatoes through risotto and set aside.

2)  Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the prawns and season with salt and pepper and sweet paprika. Cook, stirring, for 3-4 minutes or until the prawns are just cooked through.

3)  Take the prawns off the heat. Add the lemon juice to the prawn mixture, toss to combine.