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 Tiger Prawn Salad with Chickpeas, Mango & Tenderstem Broccoli
Who said salads have to be boring? Here, you'll coat responsibly-sourced jumbo tiger prawns in a hot 'n sticky harissa honey dressing, then grill till perfectly tender. Then add to refreshing salad, starring juicy mango and zesty lime, as well as medley of vibrant veg. What's more? One serving contains all your 5 a day!
Ready in 20
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 200g black tiger prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 40g rocket
- 230g chickpeas (Chickpeas, water, salt)
- 1 chilli
- 1 unwaxed lime
- 1 onion
- 1 midi cucumber
- 1 mango
- 180g Tenderstem broccoli
- 25g honey
- 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)
Nutritional Information
Calories: 552
Protein: 38g
Carbs: 32g
Fat: 23g
Ingredients
- 100g black tiger prawns (use half) (Crustaceans) (Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
- 25g honey (use half)
- 1 onion (use half)
- 180g Tenderstem broccoli (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 midi cucumber (use half)
- 40g rocket (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 mango (use half)
- 1 chilli (use half)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 502
Protein: 26g
Carbs: 32g
Fat: 22g
Harissa Tiger Prawn Salad with Chickpeas, Mango & Tenderstem Broccoli
Who said salads have to be boring? Here, you'll coat responsibly-sourced jumbo tiger prawns in a hot 'n sticky harissa honey dressing, then grill till perfectly tender. Then add to refreshing salad, starring juicy mango and zesty lime, as well as medley of vibrant veg. What's more? One serving contains all your 5 a day!
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a large baking tray with silver foil
- Pull out a medium saucepan, a large bowl, a medium bowl & a sieve
Marinate theprawns
- In the medium bowl, combine the honey, harissa, juice from half the lime and 2 tsp oil. Season with salt and pepper
- Drain the prawns, then add to the harissa bowl and toss to coat
Time to grill
- Trim and cut the broccoli into thirds. Place the broccoli onto one side of the foil-lined baking tray. Toss with 1 tsp oil, sold and pepper. Add the prawns to the other side of the tray, spooning over any remaining marinade from the bowl
- Grill for 7 mins, until the broccoli is tender and the prawns are pink and cooked through
Chop the veg
- Meanwhile, peel the mango and dice into 1cm chunks. Trim and dice the cucumber into 1cm chunks. Finely dice the onion
- Add all to the large bowl with the juice from the remaining lime, 1 tbsp olive oil and a pinch of salt and pepper
Finish the prep
- Deseed and finely dice half the chilli, and thinly slice the remaining
- Add the diced chilli (for those who'd like more heat) to the bowl and mix to combine
- Drain and rinse the chickpeas
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- When ready, add the chickpeas, rocket, grilled broccoli and prawns (including any juices from the tray) to the large bowl. Gently toss to combine
- Serve the salad into bowls. Garnish with the sliced chilli (for those who'd like more heat)
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