Moroccan Sweet Potato & Prawn Salad

Nutrient Per 100g Per Serving % GDA Traffic  Lights
Energy (kcal) 172 392 2 N/A
Fat (g) 4.1 9.3 13 Med
Sat Fat (g) 0.7 1.5 8 Low
Sugar (g)  0.8 1.7 2 Low
Salt (g) 0.5 1.16 19 Med

 Serves: 4

 Preparation time: 15 minutes

Cooking time: 15-20 minutes

  • 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


  1. 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.

  2. Whisk the remaining oil with the lemon zest and juice and remaining 1 tsp harissa.

  3. Thread the prawns onto skewers, brush with a little of the oil mixture and cook on a hot BBQ or griddle pan.

  4. Toss together the sweet potato, pine nuts, dressing and baby leaf salad and serve with the prawn skewers.

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