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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

Typical values per serving when made using specific products in recipe