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.
Tiger Prawn & Quinoa Salad with Harissa Mango Dressing
You’ll love this speedy prawn dish. Toss sustainably sourced tiger prawns with garlic, chilli, pak choi and golden quinoa. On the side? A crunchy cucumber and carrot salad dressed in zingy harissa and mango. Sprinkle with sesame seeds and dinner is served.
Ready in 20
6 plants
Low sat fat
Serving size
Ingredients
- 180g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 cucumber
- 1 handful of fresh coriander
- 1 carrot
- 1 unwaxed lime
- 250g golden vegetable quinoa (Cooked Organic White Quinoa (Water, Quinoa) 77%, Organic Vegetables 20 % (Sweetcorn, Red Pepper, Peas, Carrot), Organic Sunflower Oil, Organic Basil, Natural Flavourings (Lime, Basil), Sea Salt, Organic Native Corn Starch.)
- 3 garlic clove
- 4 tbsp harissa mango dressing (Sunflower Oil, Water, White Wine Vinegar, Mango Juice Concentrate, Salt, Smoked Paprika, Cayenne Pepper, Ground Cumin, Ground Cardamom, Crushed Red Chillies, Ground Coriander, Garlic Puree, Xanthan Gum)
- 2 tsp sesame seeds (Sesame)
- 1 pak choi
- 1 chilli
Nutritional Information
Calories: 567
Protein: 25g
Carbs: 37g
Fat: 35g
Ingredients
- 1 carrot (use half)
- 3 garlic clove
- 4 tbsp harissa mango dressing (use half) (Sunflower Oil, Water, White Wine Vinegar, Mango Juice Concentrate, Salt, Smoked Paprika, Cayenne Pepper, Ground Cumin, Ground Cardamom, Crushed Red Chillies, Ground Coriander, Garlic Puree, Xanthan Gum)
- 90g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 pak choi (use half)
- 250g golden vegetable quinoa (use half) (Cooked Organic White Quinoa (Water, Quinoa) 77%, Organic Vegetables 20 % (Sweetcorn, Red Pepper, Peas, Carrot), Organic Sunflower Oil, Organic Basil, Natural Flavourings (Lime, Basil), Sea Salt, Organic Native Corn Starch.)
- 1 unwaxed lime (use half)
- 1 handful of fresh coriander (use half)
- 1 cucumber (use half)
- 1 chilli (use half)
- 2 tsp sesame seeds (use half) (Sesame)
Nutritional Information
Calories: 576
Protein: 25g
Carbs: 38g
Fat: 35g
Tiger Prawn & Quinoa Salad with Harissa Mango Dressing
You’ll love this speedy prawn dish. Toss sustainably sourced tiger prawns with garlic, chilli, pak choi and golden quinoa. On the side? A crunchy cucumber and carrot salad dressed in zingy harissa and mango. Sprinkle with sesame seeds and dinner is served.
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Cooking Instructions
- Make the veg noodles. Peel the carrot and cucumber into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Roughly chop the coriander. Quarter the lime.
- Transfer the veg noodles to a large bowl. Add 1 tbsp oil, juice from 2 lime wedges, half the coriander and half the harissa mango dressing. Season with sea salt and black pepper and mix.
- Finely chop or crush the garlic. Finely dice the chilli (remove the seeds for less heat). Cut the pak choi into bite-sized pieces.
- Heat a large frying pan on medium-high heat. Add the sesame seeds and toast for 2-3 mins, until golden. Remove and set aside.
- Reheat the pan with 1 tbsp oil on medium-high heat. Add the prawns, season with sea salt and cook for 3 mins. Add the garlic, chilli (to taste) and pak choi. Cook for 2-3 mins, until the prawns are cooked and pak choi soft. Add the quinoa, a splash of water and the remaining coriander. Stir for 1 min, until heated through.
- Serve the prawn and quinoa with the veg noodles. Garnish with sesame seeds, remaining lime wedges and harissa mango dressing.
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