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Moroccan sweet potato & prawn salad

Quick and easy to make and full of flavour. This dish will be sure to impress. Baby leaves such as spinach, red chard and little gem are sweet and tender, making them a great background to the smokiness of the harissa.

Preparation: 15 mins
Cooking: 20 mins
Serves: 4

What you need:

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

What you do:

Preheat the oven to 200oC, gas mark 6.
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.
Whisk the remaining oil with the lemon zest and juice and remaining 1 tsp harissa.
Toss together the sweet potato, pine nuts, prawns, dressing and baby leaf salad.

Cook's tip:

Try adding some pitted green olives.

This page can be found at: http://secretsauce.co.uk/fish-seafood/salad-recipes/moroccan-sweet-potato-and-prawn-salad/

A short link can also be used: http://bit.ly/11Cpszt

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British Leafy Salads Association

Gone are the days when a salad consisted of no more than a tomato and cucumber with a few leaves on the side. Thanks to the growing, production and distribution cycle and the introduction of many different types of salad leaves which are now grown in the UK, a salad can be a tasty and satisfying meal, a refreshing snack or a sumptuous starter.

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