Moroccan sweet potato and prawn salad

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.

Prep time: 15 minutes
Cook time: 15-20 minutes
Serves 4


750g sweet potatoes, diced
3 tbsp extra virgin olive oil
3 tsp rose harissa paste (20g)
Zest and juice of 1 lemon
75g pine nuts, toasted
260g pack cooked, peeled tiger prawns
1 bag Baby Leaf salad, approx. 100g


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. Toss together the sweet potato, pine nuts, prawns, dressing and baby leaf salad.

Cook's tip: Try adding some pitted green olives.

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