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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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.
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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