This tropical style Caribbean Buddha bowl combines quinoa, lime and chili covered prawns, mango and avocado for a fresh and super tasty lunch or dinner!

Ingredients225g salmon fillet (skinned)150g large prawns (peeled)1 egg2 tbsp. fresh chopped dill100g breadcrumbsGrated rind of 1lemonSalt and pepper to tasteCooked quinoaAsparagusSummer beans15g butter2 garlic cloves Method Place salmon and prawns in a food processor with metal blade attachment and whizz quickly until roughly chopped. Add an egg, dill, breadcrumbs, lemon zest and salt and pepper and mix all together. Divide the mix into 8 individual portions and for the fish cakes patties.Cook in a frying pan on a medium heat with a tablespoon of olive oil, for about 4 minutes on each side.Meanwhile melt the butter on allow heat and...

Using quinoa flakes to create a showstopper raspberry cheesecake! Amazing for dessert at a dinner party, birthday party or as a weekend treat.