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Ingredients
2 clove/s garlic, crushed
2 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
1 tbsp extra virgin olive oil
300g raw king prawns
1 bunch salad onions, trimmed
2 sweet cos lettuces, halved lenthways
12 cherry tomatoes, halved
1/4 x 25g fresh flat-leaf parsley, leaves only
1 tbsp toasted pine nuts
Method
In a large shallow dish combine the garlic, harissa, oil and seasoning. Add the prawns, salad onions and cos lettuce. Gently toss everything together until well coated.
Warm a griddle or frying pan over a medium heat. When hot, add the salad onions and lettuce in 2 batches, use a wooden spoon to gently press them onto the pan to get some colour. Cook for 4-5 minutes, turning occasionally until cooked. Remove to a plate.
Increase the heat to high, add the prawns and cook for 2 minutes, or until just cooked and pink. Serve immediately with the vegetables, scattered with the tomatoes, parsley and pine nuts.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
689kJ/ 165kcals
Fat
9.1g
Saturated Fat
1.3g
Carbohydrates
5.4g
Sugars
5g
Fibre
2.3g
Protein
15.3g
Salt
1.2g
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