Harissa prawns with cos lettuce & onions

Name: Harissa prawns with cos lettuce & onions
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 2 clove/s garlic, crushed; 2 tbsp Cooks' Ingredients Ruby Rose Harissa Paste; 1 tbsp extra virgin olive oil; 300 g raw king prawns; 1 bunch salad onions, trimmed; 2 sweet cos lettuces, halved lenthways; 12 cherry tomatoes, halved; 25 g fresh flat-leaf parsley, leaves only; 1 tbsp toasted pine nuts

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

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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

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.