Californian Style King Prawn Salad
with Spiced Sweet Potato, Crispy Chickpeas and Lime Dressing
- Milk
- Crustaceans
A bowl of summer sun, this Californian Style King Prawn Salad is perfect for a balanced lifestyle. Inspired by the Golden Coast's salad bowls and the influence of Mexico on its cuisine, this is sure to hit the spot with its bright, summery flavours and vibrant colours.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Red Onion
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Lime
1 carton(s)
Chickpeas
3 unit(s)
Garlic Clove
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
150 grams
King Prawns
(Contains: Crustaceans)
125 grams
Baby Plum Tomatoes
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel). Halve and peel the red onion, then cut one half into 4 wedges.
Put the sweet potato chunks and onion wedges onto a large baking tray. Sprinkle over the Central American style spice mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve the lime. Slice the remaining red onion as thinly as you can. Pop it into a small bowl and squeeze in half the lime juice. Add a pinch of salt, mix and set aside to pickle.
Drain and rinse the chickpeas in a sieve, then dry thoroughly with kitchen paper.
When the sweet potato has 20 mins remaining, add the chickpeas to the baking tray. Spread into an even layer. Return the baking tray to the oven for the remaining time.
Pop the garlic (unpeeled) into a piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel on the middle shelf, 10-12 mins.
Meanwhile, in a small bowl, combine the yoghurt with the remaining lime juice, olive oil for the dressing and half the honey (see pantry for both amounts). Season with salt and pepper.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Add the garlic to the bowl with the dressing. Stir well and set aside.
Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the prawns. Sprinkle over the remaining Central American style spice mix. Season with salt and pepper and stir-fry for 4-5 mins.
Once cooked, drizzle over the remaining honey and turn to coat. Remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Meanwhile, halve the baby plum tomatoes.
In a large salad bowl, add the tomatoes, sweet potato, roasted onion and chickpeas. Pour over the yoghurt dressing. Toss well to combine.
Carefully fold through the rocket.
Divide the salad between bowls.
Top with the prawns and spoon over any remaining juices from the pan.
Scatter over the pickled onion.
Serve the salad with any remaining lime wedges on the side.
Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The combination of spiced sweet potato, honey-glazed prawns and yoghurt dressing is bright and satisfying, with an unusual but well-received mix of flavours. Some found the yoghurt dressing a little underwhelming on its own; adding a touch more honey and a pinch of chilli helped lift it.
- Ease of prep: Easy to follow overall, though the recipe involves several oven stages; the instructions could be clearer about whether to combine the hot roasted ingredients with the dressing straight away or allow them to cool first.
- Suggestions: Reduce the chickpeas if you find them overpowering, and add extra sweet potato to balance the dish. A few found that adding roasted beetroot or extra baby potatoes worked well to bulk out the salad.
- Portions: The dish is more filling than it looks, though some felt the prawn quantity was a little light for two people and would order extra next time.
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