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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  • 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


  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.


Typical values per serving when made using specific products in recipe


689kJ/ 165kcals



Saturated Fat












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5 out of 5 stars1 rating