Tandoori Prawn & Sweet Potato Salad

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.

Ingredients

Method

Nutrition

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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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Notes

Pro Tip✨: For extra smoky depth, try grilling the prawns over an open flame or on a cast-iron pan to mimic the charred, tandoori-style finish. If using a grill, baste them with a little ghee or butter for an added layer of richness.

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