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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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,363kJ/ 327kcals
Fat
21g
Saturated Fat
4g
Carbohydrates
10g
Sugars
8.8g
Fibre
4.6g
Protein
21g
Salt
0.6g
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