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.
Honey and harissa tiger prawns with beetroot salad
Honey harissa prawns and golden beetroot.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 200g raw beetroot (use half)
- 100g raw peeled black tiger prawns (use half) (Crustaceans) (Tiger prawns (99%), salt)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tsp smoked paprika
- 1 garlic clove (use half)
- 170g golden beetroot (use half)
- 1 handful of fresh rosemary (use half)
- 25g honey (use half)
- 40g mixed salad leaves
- 1 tsp harissa paste (Red Cherry Bell Peppers (contains salt, traces of acetic acid, citric acid and calcium chloride), water, sunflower oil, paprika, Grape Vinegar (contains sulphur dioxide ≤30ppm ), garlic granules, cumin powder, chilli, Cayenne Pepper Powder (chilli, paprika))
- 50g black rice (black rice (100%))
Nutritional Information
Calories: 482
Protein: 22g
Carbs: 59g
Fat: 18g
Ingredients
- 1 unwaxed lemon
- 25g honey
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tsp harissa paste (Red Cherry Bell Peppers (contains salt, traces of acetic acid, citric acid and calcium chloride), water, sunflower oil, paprika, Grape Vinegar (contains sulphur dioxide ≤30ppm ), garlic granules, cumin powder, chilli, Cayenne Pepper Powder (chilli, paprika))
- 80g mixed salad leaves
- 1 garlic clove
- 100g black rice (black rice (100%))
- 200g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 170g golden beetroot
- 1 handful of fresh coriander
- 200g raw beetroot
Nutritional Information
Calories: 573
Protein: 30g
Carbs: 63g
Fat: 23g
Honey and harissa tiger prawns with beetroot salad
Honey harissa prawns and golden beetroot.
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
- Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Peel and half the beetroot. Cut into wedges 2-3cm thick. Place the beetroot onto a lined baking tray with 1/2 tbsp of oil. Mix well and season with sea salt and black pepper, then roast for 25-30 mins, until beets are cooked through and golden.
- Rinse the rice and place in a saucepan with 900ml lightly salted boiling water. Simmer for 25-30 mins, until cooked, then drain.
- Finely chop or crush the garlic. Roughly chop the coriander. Zest and halve the lemon. In a separate bowl mix the harissa together with the yoghurt and season with sea salt and black pepper.
- Place the garlic and lemon zest in a bowl with remaining harissa, honey and a good pinch of sea salt. Add the prawns and mix well. 5 mins before you are ready to serve, heat a 1/2 tbsp oil in a medium frying pan on a medium high heat and cook the prawns for about 2-3 mins, until pink. Add a squeeze of lemon juice and remove from the heat.
- When the beetroot is out of the oven, mix together with half the coriander and gently toss through the salad leaves. Mix the remaining coriander through the black rice along with a pinch of salt.
- Serve the beetroot salad on plates with the coriander rice alongside. Top the rice with the harissa prawns and finish with a drizzle of harissa yoghurt. Serve any leftover lemon on the side to squeeze on top.
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.