INGREDIENTS

• 300 g quinoa
• 1 package of 7 THALASSES blanches and peeled shrimps U20
• 100 g cherry tomatoes
• 1 packet cucumber 1 packet cucumber
• 1 bunch of spring onion
• 2 avocados
• 10 leaves of fresh mint
• Half a bunch of parsley
• 2 lemons
• 200 ml olive oil
• 150 g feta cheese
• 1 tsp sweet paprika

METHOD

Boil the quinoa for about 13 to 15 minutes.

In a frying pan, sauté the shrimps on both sides and then let them cool.

Chop all of the vegetables into small cubes.

Prepare the sauce by mixing the oil with the lemon juice and paprika.

Once the quinoa has been boiled and allowed to cool, add the chopped vegetables and chopped herbs, the sauce and gently stir.

Next, chop the prawns and place them on top of the salad.

Finally, cut small pieces of feta cheese and add them with some scallions for extra flavor!

Margarita Nikolaidi
Chef