Moroccan sweet potato & prawn salad

Moroccan sweet potato & prawn salad
Serves: 4
  • 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
  1. Preheat oven to 200C/Gas 6.
  2. Place sweet potato on a baking tray and toss in 1 tbsp oil and 2 tsp harissa, roast for 15-20 mins until tender.
  3. Whisk remaining oil with lemon zest and juice and remaining 1 tsp harissa.
  4. Toss all ingredients together and serve.


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