Prep time: 15 minutes
Cook time: 15-20 minutes
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.
See makemoreofsalad.com for more recipes