Bold, vibrant, and packed with layers of flavour, this salad combines smoky tandoori prawns, caramelised rosemary-lime sweet potatoes, and creamy coconut-lime yoghurt. Finished with crunchy nigella seeds, green chutney, and fresh herbs, it’s a perfect balance of spice, tang, and cooling freshness—ideal for a light yet satisfying meal.
Cook
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 210°C / 450°F / Gas mark 8.
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For
1
M
I
For the Potatoes:
1
White flesh sweet potato, chopped
1-2
sprigs
Fresh rosemary, finely chopped
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Per Serving
Calories
420kcal
Fat
18g
Saturates
7g
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Bold, vibrant, and packed with layers of flavour, this salad combines smoky tandoori prawns, caramelised rosemary-lime sweet potatoes, and creamy coconut-lime yoghurt. Finished with crunchy nigella seeds, green chutney, and fresh herbs, it’s a perfect balance of spice, tang, and cooling freshness—ideal for a light yet satisfying meal.
Cook
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 210°C / 450°F / Gas mark 8.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
1
M
I
For the Potatoes:
1
White flesh sweet potato, chopped
1-2
sprigs
Fresh rosemary, finely chopped
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Per Serving
Calories
420kcal
Fat
18g
Saturates
7g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
