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Beef recipes

Chermoula prawn salad

20 minutes

Chermoula prawn salad

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

250 g queen prawns
1 x 400g can coconut milk
45ml (3T) chermoula paste
2 lemons, juiced
3 sweet potatoes, peeled and cut into chunks
24 Kalamata olives
100 g butter, melted
5 ml (1 t) saffron threads
salad leaves, to serve
mint leaves, to serve

Method

1. Toss the prawns with the coconut milk, chermoula and lemon juice.

2. Place the sweet potato chunks and olives on a sheet of foil. Infuse the melted butter with the saffron threads and drizzle over the sweet potatoes and olives, then wrap in the foil. Place in the Weber or on the coals.

3. Just before the sweet potatoes are ready, set the prawns onto the grid and braai for 4 minutes each side.

4. Remove the potato-olive parcels, unwrap and toss with baby salad leaves and mint. Top with the warm prawns and drizzle with a squeeze of lemon juice.

Per serving 2352kJ, 15.3g protein, 45.7g fat, 28.5g carbs

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Chermoula prawn salad

Chermoula prawn salad

Ingredients

Method