| 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
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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.
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Whisk the remaining oil with the lemon zest and juice and remaining 1 tsp harissa.
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Thread the prawns onto skewers, brush with a little of the oil mixture and cook on a hot BBQ or griddle pan.
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Toss together the sweet potato, pine nuts, dressing and baby leaf salad and serve with the prawn skewers.
