Prawn, avocado & grapefruit with quinoa

Juice 1 grapefruit quarter into a medium bowl. Add the lime juice, honey and a pinch of salt, then stir to combine. Tip in the onion and toss well. Set aside.

Using a sharp knife, remove the peel and pith from the remaining grapefruit quarters and cut into segments. Reserve any juices and add to the bowl.

Put the guacamole mix into a bowl, then stir in the prawns until well coated. Heat 1 tbsp oil in a nonstick frying pan, then add the prawns and their marinade. Cook for 3-4 minutes over a mediumhigh heat, stirring and turning, until the prawns are pink, opaque and cooked through.

Meanwhile, heat the quinoa according to pack instructions. Tip into a large bowl and stir through the remaining oil. Mix in the onion slices (with the citrus juice), and chopped coriander. Serve topped with the prawns, avocados and grapefruit segments, scattered with the remaining coriander leaves.