Main Meals

Harissa prawn salad

20 minutes
5 minutes
Wine/Spirit Pairing
Villiera Gewürztraminer

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  • 2 T olive oil
  • 300 g prawns, cleaned and deveined
  • 80 g watercress
  • 1/2 cucumber, cut into long ribbons using a vegetable peeler
  • 80 g feta cheese, crumbled (optional)
  • 1 lemon, zested
  • For the harissa paste:
  • 3 - 4 red chillies, seeded
  • 1 red pepper, roasted, sweated and skin removed
  • 3 cloves garlic
  • 1 x 5 cm ginger piece, roughly sliced
  • 1 pinch salt
  • 1 t ground cumin
  • 1 t ground coriander
  • 1 handful fresh coriander
  • 4 T olive oil
  • For the dressing, combine:
  • 4 T ClemenGold juice
  • 2 t harissa paste
  • 1 t wholegrain mustard
  • 2 t white wine vinegar
  • 2 T olive oil

Heat the olive oil and 3 T harissa paste and sauté the prawns for 3 to 4 minutes until cooked through. Remove from the heat and set aside.

Arrange the watercress and cucumber on a platter. Top with the prawns, feta and lemon zest. Drizzle the dressing over the salad.

To make the harissa paste, place all the ingredients, except the oil, in a food processor and blend, slowly adding the oil in a steady stream until combined. The mixture will become lighter in colour and paste-like.

Siba’s tip: Always allow the seafood to cool slightly before arranging it on the watercress to prevent the leaves from wilting.

Sibahle Mtongana

Recipe by: Sibahle Mtongana

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