• 180g King Prawns King Prawns, raw
• 40g rocket Rocket
• 60g sweetcorn Sweetcorn, canned
• 60g asparagus Asparagus
• 100g quinoa Quinoa, cooked
• 8g olive oil Olive Oil
• 15g lemon juice Lemon Juice

1. 1

   Stir-fry the king prawns over high heat for 2-3 minutes until pink and curled.

2. 2

   Whisk together the lemon & olive oil dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the rocket leaves, sweetcorn and asparagus with half the dressing.

4. 4

   Top with the king prawns and quinoa, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.