Dairy-Free Moroccan Sweet Potato and Prawn Salad

A healthy diet is one which includes variety and balance. Leafy salads are versatile, tasty and as vegetables, are an important part of a healthy diet! 
Try Nadia Sawalha’s salad recipe for your next family BBQ. 






Ingredients (serves 4):

750g sweet potatoes, diced

3 tbsp extra virgin olive oil

3 tsp rose harissa paste (20g)

Zest and juice of 1 lemon

75g pine nuts, toasted

260g pack cooked, peeled tiger prawns

1 bag Baby Leaf salad, approx. 100g



1. Preheat the oven to 200oC, gas mark 6.

2. Place the sweet potato on a baking tray and toss in 1 tbsp oil and 2 tsp harissa, roast for 15-20 minutes until golden and tender.

3. Whisk the remaining oil with the lemon zest and juice and remaining 1 tsp harissa.

4. Toss together the sweet potato, pine nuts, prawns, dressing and baby leaf salad.



For more healthy salad recipes visit Make More of Salad


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