Chermoula Prawns
with Roasted Sweet Potato
A zesty blend of spices, garlic, and fresh herbs, chermoula is a Moroccan spice traditionally used to season fish and meat, and is the superstar seasoning in tonight’s speedy dish. Sweet juicy prawns in a thick tomato sauce packed with fresh veggies and served alongside roasted sweet potatoes, it’s hard to say which ingredient we love most. Regardless of the weather outside, this recipe will transport you to the warm, sunny climes of Northern Africa.
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
120
King Prawns
300
Diced Sweet Potato
150
Green Beans
1
Chermoula Spice Mix
1
Finely Chopped Tomatoes with Onion and Garlic
10
Flat Leaf Parsley
½
Vegetable Stock Powder
125
Baby Spinach
Nutritional information
Utensils
Instructions
a) Spread the diced sweet potato out on a baking tray and drizzle with oil. b) Season with a pinch of salt and pepper, then toss to coat. c) Roast on the top shelf of your oven until softened, 18-20 mins, shaking the tray halfway through cooking.
a) Meanwhile, trim the green beans and chop into thirds. b) Roughly chop the parsley (stalks and all).
a) Heat a splash of oil in a frying pan on medium heat. b) Add the green beans, fry for 2 mins and then stir in the chermoula for 30 seconds. c) Add the chopped tomatoes, stock pot and a pinch of sugar (if you have some). d) Bring to the boil, reduce the heat and gently simmer 3-4 mins.
a) Tip the prawns into the sauce, then pop the baby spinach on top. b) Place a lid on the pan and leave to cook until the prawns are cooked through, 3-4 mins. c) IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
a) Remove the lid from the pan and stir the spinach through to completely wilt it. b) Taste and add a pinch of salt and pepper if needed. c) Stir through half the parsley.
a) Serve the roasted sweet potato alongside a generous helping of chermoula prawns. b) Finish with a sprinkle of the remaining parsley. Enjoy!
