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£30/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Add the prawns to a small bowl with 1½ tbsp harissa, mix well and leave for 5 minutes, or up to a maximum of 30 minutes.
Meanwhile, to make the salad, combine the coriander leaves, lime juice, pomegranate seeds, shallot and a pinch of salt in a small bowl, then set aside.
Add ½ tbsp oil to a medium frying pan and place over a high heat. Add the halloumi, then fry for 4 minutes, turning occasionally, until soft and golden brown all over. Add the remaining oil, the prawns and their marinade to the pan and cook for 3-4 minutes, stirring and turning, until the prawns are pink and opaque and just cooked through.
Remove the pan from the heat and stir in the remaining ½ tbsp harissa. Serve with the tortillas, guacamole, soured cream and salad, garnished with red chilli (if using), and lime wedges on the side for squeezing over.
Typical values per serving when made using specific products in recipe
Energy | 3,255kJ/ 783kcals |
---|---|
Fat | 55g |
Saturated Fat | 24g |
Carbohydrates | 28g |
Sugars | 10g |
Fibre | 8.1g |
Protein | 40g |
Salt | 3.2g |
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