If you’re looking for a new dish to cook up for dinner, try out this Moroccan sweet potato and prawn salad recipe. The sweet potatoes will offer a low-GI energy boost, while the prawns are a great source of lean protein. Add to that some fiery, health-boosting harissa and you’ve got a delicious and clean dish that makes a perfect lunch or post-workout dinner.
Ingredients (serves 4)
750g sweet potatoes, diced
3tbsp extra virgin olive oil
3tsp rose harissa paste
Zest and juice of one lemon
75g pine nuts, toasted
260g pack cooked, peeled tiger prawns
1 bag Baby Leaf salad
Method
Preheat the oven to 220°C, gas mark 6.
Place the sweet potato on a baking tray and toss in one tablespoon of oil and two teaspoons of harissa, and roast for 15-20 minutes until golden and tender.
Whisk the remaining oil with the lemon zest and juice and remaining one teaspoon harissa.
Toss together the sweet potato, pine nuts, prawns, dressing and baby leaf salad.
Recipe courtesy of Salad Days
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