The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Garlic Tiger Prawns with Beef Tomato Salad
Just the serve you’re after for those warm summer nights. Plate plump sustainably sourced tiger prawns – sizzled with ginger and garlic – over British quinoa, courgette ribbons and juicy beef tomato slices.
Prep in 10
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 tsp smoked paprika (use half)
- 2 x red beef tomato
- 2 garlic clove
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tsp cumin seeds (use half)
- 1 courgette (use half)
- 0.5 tsp red chilli flakes (use half)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lemon (use half)
- 80g quinoa (use half) (quinoa (100%))
- 100g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
Nutritional Information
Calories: 494
Protein: 28g
Carbs: 46g
Fat: 25g
Ingredients
- 2 garlic clove
- 200g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 handful of fresh coriander
- 1 unwaxed lemon
- ½ tsp red chilli flakes
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tsp cumin seeds
- 2 x red beef tomato
- 80g quinoa (quinoa (100%))
- 1 tsp smoked paprika
- 1 courgette
Nutritional Information
Calories: 461
Protein: 27g
Carbs: 39g
Fat: 24g
Garlic Tiger Prawns with Beef Tomato Salad
Just the serve you’re after for those warm summer nights. Plate plump sustainably sourced tiger prawns – sizzled with ginger and garlic – over British quinoa, courgette ribbons and juicy beef tomato slices.
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Cooking Instructions
- Boil a kettle. Heat a medium saucepan filled with salted boiling water on a high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
- Slice the tomatoes widthways, removing the stem, into 1cm thick rounds. Lay the slices out on large plates and drizzle with 1 tbsp olive oil and a squeeze of lemon juice. Sprinkle with sea salt and chilli flakes to taste.
- Peel the courgette into ribbons. Place in a small mixing bowl and dress with 1/2 tbsp of olive oil, a squeeze of lemon juice and a pinch of sea salt.
- Finely chop or crush the garlic. Roughly chop the coriander. Heat a large non-stick frying pan with 2 tsp oil on medium heat. Add the garlic, paprika and cumin seeds. Toast gently for 30 seconds before adding the cooked quinoa. Remove from heat and stir in half the coriander. Season with sea salt.
- In a bowl, combine the prawns, ginger garlic puree and a generous pinch of sea salt. Heat a large frying pan with 1/2 tbsp oil on high heat. Cook the prawns for 1-2 mins on each side, until golden brown and cooked through. Add a squeeze of lemon juice and remove from the heat.
- Spoon the quinoa over the tomato slices. Place the courgette ribbons and prawns on top and sprinkle with the remaining coriander.
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