Easy Tiger Prawn, Beets & Apple Salad with Horseradish

Serving size

1 person 2 people 4 people

Ingredients

80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
253g bijoux verts lentils in salted water

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
200g black tiger prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
1 sweet potato
1 tbsp horseradish puree

(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
1 onion
20g mixed salad leaves
1 unwaxed lemon
1 apple
200g raw beetroot

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	82Kcal	684Kcal
	342kJ	2860kJ
Fat	2.8g	24g
of which saturates	1.1g	9.0g
Carbohydrates	10g	81g
of which sugars	3.7g	31g
Protein	4.7g	39g
Salt	0.21g	1.7g
Fibre	2.4g	20g

Ingredients

80g coconut yoghurt (use half)

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
253g bijoux verts lentils in salted water (use half)

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
100g black tiger prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
1 apple (use half)
1 unwaxed lemon (use half)
1 sweet potato (use half)
1 tbsp horseradish puree (use half)

(Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
1 onion (use half)
20g mixed salad leaves (use half)
200g raw beetroot (use half)

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	82Kcal	684Kcal
	342kJ	2860kJ
Fat	2.8g	24g
of which saturates	1.1g	9.0g
Carbohydrates	10g	81g
of which sugars	3.7g	31g
Protein	4.7g	39g
Salt	0.21g	1.7g
Fibre	2.4g	20g

Back

Prep in 10 High protein 2/3 daily fibre 5 of 5 a day Low sat fat

Easy Tiger Prawn, Beets & Apple Salad with Horseradish

Prep time: 10 mins

Total time: 25 mins

Cuisine: British

Food group: Shellfish

Who said salads have to be boring? Think sustainably sourced jumbo tiger prawns sizzled till bright pink. Ruby red roasted beetroot and sweet apple for vibrant colour. Spinach for greens. Hearty lentils for fibre. A tangy horseradish, lemon and yoghurt dressing to drizzle all over. Delish!

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a peeler, a sieve, a small bowl & a large frying pan

Roast the beetroot

Trim, peel and cut the beetroot into 2cm thick wedges
Cut the onion into wedges
Cut the sweet potato into 2cm pieces
Place on the lined baking tray, drizzle with 1/2 tbsp oil and season to taste. Roast for 20-25 mins, until soft

Make the horseradish yoghurt

Halve the lemon
In the small bowl, mix the yoghurt, horseradish (to taste), a squeeze of lemon juice (to taste) and a pinch of salt and pepper
Rinse the spinach, then roughly chop and place onto serving plates

Build the dish

Roughly dice the apple into 1cm cubes
Drain the lentils
Heat the large frying pan (we use a 30cm Hexclad Hybrid Pan) with 1/2 tbsp oil on high heat. Once hot, add the prawns and cook for 6 mins, until pink and cooked through, stir in the apple, lentils, 2 tsp oil and a squeeze of lemon juice, cook for 2 more mins until warmed through

Plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
Serve the prawn mixture and roasted beetroot with the spinach
Spoon over the horseradish yoghurt. Garnish with any remaining lemon wedges