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.
Sticky Harissa Prawns & Quinoa Salad
Pink and juicy, our responsibly sourced tiger prawns are delicious with fruity-fiery harissa. Don't worry, we haven’t forgotten the veggies. Vitamins galore with rocket, tomato and juicy peppers. Finish with flaked almonds for crunch.
Ready in 20
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 75g seasonal tomatoes (use half)
- 1 pepper (use half)
- 40g rocket (use half)
- 2 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)
- 90g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 10g flaked almonds (use half) (Nuts)
- 25g honey (use half)
- 1 pepper (use half)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
Nutritional Information
Calories: 598
Protein: 29g
Carbs: 47g
Fat: 33g
Ingredients
- 1 pepper
- 75g seasonal tomatoes
- 40g rocket
- 1 pepper
- 25g honey
- 180g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 10g flaked almonds (Nuts)
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 2 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)
Nutritional Information
Calories: 543
Protein: 28g
Carbs: 44g
Fat: 28g
Sticky Harissa Prawns & Quinoa Salad
Pink and juicy, our responsibly sourced tiger prawns are delicious with fruity-fiery harissa. Don't worry, we haven’t forgotten the veggies. Vitamins galore with rocket, tomato and juicy peppers. Finish with flaked almonds for crunch.
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Cooking Instructions
- Cut the peppers into 2cm cubes. Heat a large frying pan on high heat with 2 tsp oil. Add to the pan and cook for 3-4 mins, turning occasionally, until the peppers are soft and charred. Remove from the pan and leave to one side.
- Reheat the frying pan on medium-high heat with 2 tsp oil. Add the prawns and cook for 2-3 mins, before adding the harissa, honey and 2 tbsp of water (1 tbsp for 1 person). Cook for another 3 mins, until the prawns are pink and cooked through and the sauce has reduced. They should be opaque, firm and steaming hot.
- Meanwhile, halve the tomatoes. Add the tomatoes, quinoa, rocket and cooked peppers to a large mixing bowl and toss with 2 tsp of olive oil. Season with sea salt and black pepper.
- Serve the salad in bowls topped with the harissa prawns, and scatter over the flaked almonds.
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