Waitrose and Partners
Harissa prawns with cos lettuce & onions

Harissa prawns with cos lettuce & onions

A fresh lunch option, the juicy prawns in this salad are coated in Ruby Rose Harissa Paste to bring a floral, smokey flavour.

5 out of 5 stars(1) Rate this recipe
HealthyLow fat
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook12 mins
  • Total time22 mins

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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
  • ¼ x 25g fresh flat-leaf parsley, leaves only
  • 1 tbsp toasted pine nuts

Method

  1. 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.

  2. 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.

  3. 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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Overall rating (5/5)

5 out of 5 stars1 rating