Harissa prawn salad
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- Sibahle Mtongana
- 4
- Fat conscious Pescatarian
- 20 minutes
- 5 minutes
- Villiera Gewürztraminer 2011
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Cooking Instructions
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.
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