Chermoula and coconut queen-prawn salad with sweet potatoes

Chermoula and coconut queen-prawn salad with sweet potatoes

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  • 4
  • Easy
  • Pescatarian
  • 15 minutes
  • 20 minutes
  • Cape Point Sauvignon Blanc

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

Cooking Instructions

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

Place the sweetpotato 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.

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

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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