Waitrose and Partners
Griddled prawn salad with tahini dressing

Griddled prawn salad with tahini dressing

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

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare20 mins
  • Cook5 mins
  • Total time25 mins

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  • 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


  1. In a bowl, toss the prawns, oil and cumin. Set aside.

  2. Whisk together all the ingredients for the tahini dressing with 1 tbsp cold water and a pinch of salt.

  3. Arrange the lettuce, pomegranate seeds, avocado, mint and coriander in a bowl or on a platter.

  4. 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.

  5. Drizzle with the dressing and toss together to serve.


Typical values per serving when made using specific products in recipe


1,363kJ/ 327kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating