Griddled prawn salad with tahini dressing

Name: Griddled prawn salad with tahini dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 180 g Waitrose Extra Large King Prawns; 1 tbsp oil; 2 tsp ground cumin; 2 little gem lettuce, trimmed, leaves separated and larger ones halved; 4 tbsp pomegranate seeds; 2 avocados, peeled, stones removed and sliced; 2 tbsp small mint leaves, or torn mint; 4 tbsp coriander

This salad is packed with warm, succulent prawns, sweet and tart pomegranate seeds and a nutty, creamy tahini dressing.

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Serves4
CourseLunch
Prepare20 mins
Cook5 mins
Total time25 mins

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Ingredients

2 x 180g Waitrose Extra Large King Prawns
1 tbsp oil
2 tsp ground cumin
2 little gem lettuce, trimmed, leaves separated and larger ones halved
4 tbsp pomegranate seeds
2 avocados, peeled, stones removed and sliced
2 tbsp small mint leaves, or torn mint
4 tbsp coriander

For the tahini dressing

1 lemon, juiced
25g Cooks' Ingredients Tahini
1 small clove garlic, crushed (optional)
1 tbsp runny honey
2 tbsp 0% fat Greek yogurt

Method

In a bowl, toss the prawns, oil and cumin. Set aside.
Whisk together all the ingredients for the tahini dressing with 1 tbsp cold water and a pinch of salt.
Arrange the lettuce, pomegranate seeds, avocado, mint and coriander in a bowl or on a platter.
Griddle the prawns (or fry them in a non-stick pan) for 3-4 minutes until pink and cooked through. Scatter them onto the salad.
Drizzle with the dressing and toss together to serve.