Moroccan Sweet Potato & Prawn Salad

    30 min

    Quick and easy to make and full of flavour. This dish will be sure to impress. Baby leaves such as spinach, red chard and little gem are sweet and tender, making them a great background to the smokiness of the harissa.


    Buckinghamshire, England, UK
    4 people made this

    Serves: 4 

    • 750g sweet potatoes, diced
    • 3 tablespoons extra virgin olive oil
    • 3 teaspoons rose harissa paste (or regular harissa paste)
    • 1 lemon, zested and juiced
    • 75g pine nuts, toasted
    • 1 (260g) pack cooked, peeled tiger prawns
    • 100g baby leaf salad

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 200 C, Gas 6.
    2. Place the sweet potato on a baking tray and toss in 1 tablespoon oil and 2 teaspoons harissa. Roast until golden and tender, about 15 to 20 minutes.
    3. Whisk the remaining oil with the lemon zest and juice and remaining harissa.
    4. Toss together the sweet potato, pine nuts, prawns, dressing and baby leaf salad.


    Try adding some pitted green olives.

    See it on my blog

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