Harissa Spiced King Prawns
with Roasted Vegetables and Greek Style Cheese
Harissa adds an irresistible, fiery kick to these plump and juicy large king prawns, the undeniable stars of the dish. Served with fresh, citrusy roast veg and topped with creamy, crumbly salad cheese and crunchy pumpkin seeds. Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Courgette
(May contain Celery)
1 unit(s)
Bell Pepper
(May contain Celery)
2 unit(s)
Garlic Clove
100 grams
Chopped Cavolo Nero
250 grams
Large King Prawns
(Contains Crustaceans)
50 grams
Harissa Paste
(Contains Sulphites)
100 grams
Greek Style Salad Cheese
(Contains Milk)
15 grams
Pumpkin Seeds
Not included in your delivery
2 tbsp
Water for the Cavolo Nero
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the courgette, then halve lengthways. Cut into roughly 1cm wide, 5cm long batons.
Halve the bell pepper and discard the core and seeds. Slice into strips.
Place the courgette and pepper on a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out evenly in a single layer.
Roast on the middle shelf of your oven until softened and browned, 18-20 mins. Turn halfway through cooking.
Meanwhile, peel and grate the garlic (or use a garlic press).
When the veg has been in the oven for 10 mins, heat a medium saucepan on medium heat with a drizzle of oil.
Add the cavolo nero along with the water (see pantry), cover with a lid and cook until wilted, 5-6 mins.
Add half the garlic and cook for 1 min more. Season with salt and pepper.
Next, heat a medium frying pan on medium-high heat with a drizzle of oil. Drain the prawns.
Once hot, cook the prawns for 4-5 mins, then add the remaining garlic and the harissa paste to the pan and stir until the prawns are coated.
Turn the heat down to medium and cook for a further 1-2 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They’re cooked when pink on the outside and opaque all the way through.
Share the harissa spiced prawns, roasted vegetables and cavolo nero between your plates.
Crumble over the Greek style salad cheese. Scatter over the pumpkin seeds to finish.
