Ingredients

Method

• 2 T olive oil
• 300 g prawns, cleaned and deveined
• 80 g watercress
• 1/2 cucumber, cut into long ribbons using a vegetable peeler
• 80 g feta cheese, crumbled (optional)
• 1 lemon, zested
For the harissa paste:
• 3 - 4 red chillies, seeded
• 1 red pepper, roasted, sweated and skin removed
• 3 cloves garlic
• 1 x 5 cm ginger piece, roughly sliced
• 1 pinch salt
• 1 t ground cumin
• 1 t ground coriander
• 1 handful fresh coriander
• 4 T olive oil
For the dressing, combine:
• 4 T ClemenGold juice
• 2 t harissa paste
• 1 t wholegrain mustard
• 2 t white wine vinegar
• 2 T olive oil

Method

Ingredients

Heat the olive oil and 3 T harissa paste and sauté the prawns for 3 to 4 minutes until cooked through. Remove from the heat and set aside.

Arrange the watercress and cucumber on a platter. Top with the prawns, feta and lemon zest. Drizzle the dressing over the salad.

To make the harissa paste, place all the ingredients, except the oil, in a food processor and blend, slowly adding the oil in a steady stream until combined. The mixture will become lighter in colour and paste-like.

Siba’s tip: Always allow the seafood to cool slightly before arranging it on the watercress to prevent the leaves from wilting.