1 tbsp olive oil
1½ tsp cumin seed
3 carrot, coarsely grated
200g quinoa - ready to eat
400g raw shrimp
1 tbsp chili paste
2 tsp tahini paste
2 tbsp lactose free yogurt
1 tbsp garlic infused oil
juice ½ lemon, plus wedges, to serve
handful mint leaves, roughly chopped
Heat the olive oil in a pan with the cumin seeds and toast for a few mins until aromatic.
Tip in the carrots, season, then cook for 3 mins until tender. Transfer to a bowl, mix with the ready to eat quinoa.
Meanwhile, heat the grill to high. Put the shrimp in another bowl, season, then stir in the chili paste.
Thread onto skewers (if using wooden skewers, soak them in water first to prevent burning), then lay on a baking tray.
Grill for 2-3 mins each side, or until the shrimp are cooked though.
Mix the tahini, lactose free yogurt, garlic infused oil, lemon juice and seasoning to make a sauce.
Fork the mint though the quinoa, transfer to a platter and place the skewers on top.
Drizzle over any cooking juices, and serve with a dollop of sauce and lemon wedges.
Recipe adapted from: Good Food