Moroccan sweet potato & prawn salad
Author: makemoreofsalad.com
Serves: 4
Ingredients
- 750g sweet potato, diced
- 3 tbsp extra virgin olive oil
- 3 tsp rose harissa paste
- zest and juice of 1 lemon
- 75g pine nuts, toasted
- 260g pack cooked tiger prawns
- 100g bag baby leaf salad
Method
- Preheat oven to 200C/Gas 6.
- Place sweet potato on a baking tray and toss in 1 tbsp oil and 2 tsp harissa, roast for 15-20 mins until tender.
- Whisk remaining oil with lemon zest and juice and remaining 1 tsp harissa.
- Toss all ingredients together and serve.
