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