Harissa prawns with cos lettuce & onions

Name: Harissa prawns with cos lettuce & onions
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 2 clove/s garlic, crushed; 2 tbsp Cooks' Ingredients Ruby Rose Harissa Paste; 1 tbsp extra virgin olive oil; 300 g raw king prawns; 1 bunch salad onions, trimmed; 2 sweet cos lettuces, halved lenthways; 12 cherry tomatoes, halved; 25 g fresh flat-leaf parsley, leaves only; 1 tbsp toasted pine nuts

A fresh lunch option, the juicy prawns in this salad are coated in Ruby Rose Harissa Paste to bring a floral, smokey flavour.

5 out of 5 stars(1) Rate this recipe

HealthyLow fat

Serves4
CourseLunch
Prepare10 mins
Cook12 mins
Total time22 mins

Please 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.

2 clove/s garlic, crushed
2 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
1 tbsp extra virgin olive oil
300g raw king prawns
1 bunch salad onions, trimmed
2 sweet cos lettuces, halved lenthways
12 cherry tomatoes, halved
¼ x 25g fresh flat-leaf parsley, leaves only
1 tbsp toasted pine nuts

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