Love a prawn salad? Go one further with this Moroccan Sweet Potato and Prawn Salad – it’s the tastiest way to get those greens in.

Want to make sure you’re getting those greens in, but need a dish that’s really going to pack a punch? This Moroccan Sweet Potato and Prawn Salad is a tasty alternative to boring leaves and offers a tasty harissa hit!

Preparation time: 15 minutes
Cooking time: 15-20 minutes

Ingredients (serves 4)

750g sweet potatoes, diced
3tbsp extra virgin olive oil
3tsp 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

Method

1. Preheat the oven to 200oC, gas mark 6.

2. 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.

3. Whisk the remaining oil with the lemon zest and juice and remaining 1 tsp harissa.

4. Thread the prawns onto skewers, brush with a little of the oil mixture and cook on a hot BBQ or griddle pan.

5. Toss together the sweet potato, pine nuts, dressing and baby leaf salad and serve with the prawn skewers.

More about this prawn salad:

A prawn salad is a great way to up the protein hit of your meal. Prawns have a delicious sweet, firm, meaty flesh and make them perfect for taking on strong flavours like the harissa in this recipe but more famously garlic!

There are hundreds of varieties of prawns; those most popular in the UK include tiger, king and North Atlantic. Prawns can be found in fresh and sea water and can be both farmed and wild.

When cooking with prawns it’s important to buy double the weight the recipe requires if you’re buying them with the shells on. Prawns are grey or translucent when they’re raw and as they cook they turn pink.

Try these other great ideas for speedy ideas: Energy-boosting Salad Recipe and Sweet Potato Granola.