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    Griddled prawn salad with tahini dressing

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    Griddled prawn salad with tahini dressing

    • Preparation time: 20 minutes
    • Cooking time: 5 minutes
    • Total time: 25 minutes

    Serves: 4


    2 x 180g packs Waitrose Extra Large King Prawns
    1 tbsp oil
    2 tsp ground cumin
    2 little gem lettuce, trimmed, leaves separated and larger ones halved
    4 tbsp pomegranate seeds
    2 avocados, peeled, stones removed and sliced
    2 tbsp small mint leaves (or torn mint)
    4 tbsp coriander leaves

    For the tahini dressing
    Juice of 1 lemon
    25g Cooks’ Ingredients Tahini
    1 small clove garlic, crushed (optional)
    1 tbsp runny honey
    2 tbsp 0% fat Greek yogurt



    1. In a bowl, toss the prawns, oil and cumin. Set aside.

    2. Whisk together all the ingredients for the tahini dressing with 1 tbsp cold water and a pinch of salt.

    3. Arrange the lettuce, pomegranate seeds, avocado, mint and coriander in a bowl or on a platter.

    4. Griddle the prawns (or fry them in a non-stick pan) for 3-4 minutes until pink and cooked through. Scatter them onto the salad.

    5. Drizzle with the dressing and toss together to serve.


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