The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Harissa Mango King Prawn Salad
Salads don’t get brighter. Plump sustainably sourced king prawns join sweet carrots, peppers and British quinoa. Make a delicious harissa and mango dressing that brings it all together.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 pepper (use half)
- 110g baby tomatoes (use half)
- 25g honey (use a quarter)
- 40g baby spinach (use half)
- 1 mango (use half)
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 carrot (use half)
- 1 midi cucumber (use half)
- 90 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 3 garlic clove
- 2 tbsp tomato purée (use half)
- 80g quinoa (use half) (quinoa (100%))
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 527
Protein: 28g
Carbs: 61g
Fat: 22g
Ingredients
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 mango
- 1 pepper
- 180 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 unwaxed lemon
- 40g baby spinach
- 110g baby tomatoes
- 1 midi cucumber
- 25g honey (use half)
- 80g quinoa (quinoa (100%))
- 1 carrot
- 2 tbsp tomato purée
- 3 garlic clove
Nutritional Information
Calories: 519
Protein: 27g
Carbs: 59g
Fat: 22g
Harissa Mango King Prawn Salad
Salads don’t get brighter. Plump sustainably sourced king prawns join sweet carrots, peppers and British quinoa. Make a delicious harissa and mango dressing that brings it all together.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil.
- Pull out a frying pan & two mixing bowls.
Get the quinoa on
- Add the quinoa to a saucepan and boil for 13-14 mins, until cooked, then drain.
Prep the veg
- Finely chop or crush the garlic.
- Dice the carrot into 1/2cm cubes (peel optional).
- Dice the mango and cucumber into 1cm cubes. Halve the tomatoes.
- Cut the pepper in 2cm squares.
- Quarter the lemon.
Get cooking
- Heat a frying pan with 2 tbsp oil on medium-high heat. Once hot, add the garlic, carrots and pepper.
- Cook for 5 mins, until golden.
- Add the prawns and cook for 3-4 mins, until pale pink and cooked through. Season with salt and pepper.
- Check your prawns are cooked through; they should be opaque, firm and steaming hot.
- Remove from the pan and set aside.
Make the dressing
- To a mixing bowl, add the harissa, tomato puree, the half pot of honey, juice of half the lemon, 1 tbsp olive oil and mango.
- Loosen with a bit of water if necessary.
- Season with salt and black pepper.
Build the salad
- Rinse the spinach.
- In a large mixing bowl, add the cucumber, spinach, quinoa, tomatoes.
- Once cooked, toss through the carrots, peppers and prawns.
- Add the juice from half the lemom and the harissa mango dressing and toss together. Season to taste with salt and pepper.
Plate up
- To serve, spoon the warm salad onto plates.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.