Weekend Recipe | Moroccan Sweet Potato & Prawn Salad

A delicious salad well-suited for summer days – serve al fresco with friends and a glass of something cold.

Serves 4

INGREDIENTS

  • 750g sweet potatoes, diced
  • 3 tbsp extra virgin olive oil
  • 3 tsp rose harissa paste
  • Zest and juice of 1 lemon
  • 260g pack raw, peeled tiger prawns
  • 75g pine nuts, toasted
  • 1 bag Baby Leaf salad, approx. 100g

METHOD

  • Preheat the oven to 200oC, gas mark 6. Place the sweet potato on a baking tray and toss in 1 tbsp oil and 2 tsp harissa, roast for 15-20 minutes until golden and tender.
  • Whisk the remaining oil with the lemon zest and juice and remaining 1 tsp harissa.
  • Thread the prawns onto skewers, brush with a little of the oil mixture and cook on a hot BBQ or griddle pan.
  • Toss together the sweet potato, pine nuts, dressing and baby leaf salad and serve with the prawn skewers.

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