1 tbsp olive oil
1 red onion, finely sliced
400 g can chickpeas, drained and rinsed
50 g curly kale
1 tbsp tahini
juice 1 lemon
2 tbsp chopped flat-leaf parsley
150 g pack raw shelled prawns
2 tsp harissa paste
- Heat a large non-stick frying pan and add the oil. Tip in the onion and fry over a high heat for 1-2 mins. Add the chickpeas and kale, and warm through. Mix the tahini with the lemon juice and parsley, then stir into the pan. Tip onto a serving platter.
- Return the pan to the heat. Mix the prawns with the harissa and fry for 1-2 mins until the prawns are cooked through. Tip the prawns over the salad and serve.