Crystal Bay Tiger Prawn Salad with Roasted Sweet Potato and Pancetta

A lovely light lunch, packed with texture and flavour, from Crystal Bay Prawns.

At a glance

Approx 30 minutes
Serves 4 people


  • 18-24 cooked Crystal Bay Tiger Prawns, peeled
  • 4 slices pancetta
  • 2 cups sweet potato, diced
  • 1 cup fresh snow peas, trimmed
  • 1 bag rocket leaves

Simple Dressing Ingredients

  • 40ml fresh lemon or lime juice
  • 3 tablespoons extra virgin olive oil
  • Salt, pepper and sugar to season
  • 1 teaspoon Dijon mustard


  1. Oven roast the diced sweet potato until soft (220C for approx 20 minutes). Set aside to cool.
  2. Pan-fry the pancetta until crisp like streaky bacon. Allow to cool, then chop roughly.
  3. Gently combine the rocket, snow peas, chopped pancetta, prawns and roasted sweet potato in a large salad bowl.
  4. In a small bowl, whisk together the dressing ingredients and then pour over the salad.
  5. Serve immediately.