The protein cooking time listed in this recipe has been updated.
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Harissa Tiger Prawns & Herb Packed Quinoa Salad
Lime zest, honey, tamari and spicy harissa: this sustainably sourced prawn packs mega taste. Pair with British quinoa, studded with juicy orange chunks, fresh-cut parsley and zingy shallot. Sprinkle over pine nuts and drizzle with zippy lime juice to give everything a lift.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 garlic clove (use half)
- 1 tbsp sweet harissa paste (use half) (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 75g baby plum tomatoes (use half)
- 1 orange (use half)
- 80g quinoa (use half) (quinoa (100%))
- 1 shallot (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 25g hot honey (use half) (Honey, Chili Extract)
- 10g pine nuts (use half)
- 100g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 unwaxed lime (use half)
- 80g sliced cavolo nero (use half)
Nutritional Information
Calories: 456
Protein: 26g
Carbs: 45g
Fat: 21g
Ingredients
- 1 tbsp sweet harissa paste (Rapeseed Oil, Water, Raisins, Apricot, Capers, Garlic, Balsamic Vinegar, Paprika Flakes, Cayenne Flakes, Salt, Rice Flour, Black Pepper, Oregano, Rose Petals, Ginger, Nutmeg, Turmeric, Cumin, Cardamom, Cloves, Cinnamon, Citric Acid)
- 10g pine nuts
- 1 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lime
- 80g sliced cavolo nero
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 75g baby plum tomatoes
- 80g quinoa (quinoa (100%))
- 25g hot honey (Honey, Chili Extract)
- 1 orange
- 1 shallot
- 200g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
Nutritional Information
Calories: 456
Protein: 26g
Carbs: 45g
Fat: 21g
Harissa Tiger Prawns & Herb Packed Quinoa Salad
Lime zest, honey, tamari and spicy harissa: this sustainably sourced prawn packs mega taste. Pair with British quinoa, studded with juicy orange chunks, fresh-cut parsley and zingy shallot. Sprinkle over pine nuts and drizzle with zippy lime juice to give everything a lift.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Return to the pan and set aside. Meanwhile, heat a frying pan on medium heat. Add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside.
- Zest the orange, then peel and cut into small chunks. Zest the lime and cut into 6 wedges. Finely slice the garlic and shallot. Halve the tomatoes. Roughly chop the parsley. In a medium bowl, mix the honey, tamari, lime zest, juice from 2 lime wedges, three-quarters of the harissa and half the parsley. Add the prawns and leave to marinate.
- Reheat the pine nut pan with 1 tsp oil on medium-high heat. Add the garlic and shallot and cook for 2-3 mins. Add the tomatoes and orange zest and cook for 2-3 mins, until golden. Transfer to the quinoa saucepan and mix with the cooked quinoa, remaining harissa, orange chunks, half the remaining parsley and juice from 2 lime wedges. Season with sea salt and black pepper.
- Reheat the pan with 1 tsp oil on medium-high heat. Add the cavolo nero and a splash of water and cook for 4-5 mins, until wilted. Season with sea salt. Meanwhile, heat another medium frying pan with 2 tsp oil on high heat. Add the prawns (reserving the marinade) and cook for 6-8 mins, until pink and cooked through. Add the marinade and cook for 1 min. Season with sea salt and black pepper.
- Serve the quinoa and cavolo nero topped with the prawns. Garnish with the pine nuts, remaining parsley and lime wedges.
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