Chargrilled Harissa Prawns with Ottolenghi’s Roasted Sweet Potato & Pickled Red Onion Salad

You know I love Yotam Ottolenghi’s recipes. The original salad featured in The Guardian magazine this month can be read here . I’ve slightly adapted it and added some griddled harissa marinated king prawns to give even more middle eastern flavours. Add flat breads if you like and some dips such as baba ghanouch and hummus. Serves two as a lunch.


  • 1 lime, half finely zested, half peeled and that peel cut into 4 or 5 strips, juiced
  • 2 tbsp white wine vinegar
  • 1 small red onion, peeled, halved and finely sliced
  • 1 tsp caster sugar
  • Salt and black pepper
  • 1 large sweet potato, peeled and cut into 1cm cubes
  • 3 tbsp olive oil
  • 1/2 tsp ground allspice
  • 50g mild goat’s cheese
  • 25g salted almonds, coarsely chopped
  • 200g king prawns
  • 25g harissa paste
  • 25g coriander, finely chopped

What to do

  1. Make the pickled onion – put the lime strips, vinegar, 1/2 tsp sugar and 1/2 tsp salt in to a bowl and add the onions. Squish and mix with your fingers and leave to marinade for a couple of hours.
  2. Roast the sweet potato – heat the oven to 220c, mix the potato pieces with 1 tbsp oil, allspice, 1/2 tsp sugar, salt & pepper, spread on a baking sheet covered in baking paper and roast for 20 minutes until golden and crisp. Set aside.
  3. Marinade the prawns – mix the prawns with the harissa paste and half the lime juice. Set aside for half an hour.
  4. Make the dressing – mix the grated lime zest, rest of the lime juice, coriander, salt and rest of the oil or use a grinder if you have one.
  5. When you’re ready to eat, griddle the prawns until a little charred, spread the sweet potatoes on a platter, sprinkle with the drained onions (lime peel removed), prawns, crumbled cheese, sprinkle of flaked almonds and drizzled dressing.

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