Chermoula Prawns on Harissa Lentils
with Roasted Butternut, Spinach and Flaked Almonds
This Chermoula Prawns on Harissa Lentils is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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
Butternut Squash
1
Garlic Clove
1
Lentils
10
Vegetable Stock Paste
(Contains Celery)
50
Harissa Paste
100
Baby Spinach
15
Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
150
King Prawns
(Contains Crustaceans)
1
Chermoula Spice Mix
75
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
50
Water for the Lentils
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C.
Trim the butternut squash, then halve lengthways and scoop out the seeds (peel first if you prefer). Cut it widthways into 2cm slices, then again into 2cm cubes.
Pop the squash onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until soft and golden, 25-30 mins.
Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.
Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the garlic and stir-fry until fragrant, 30 secs.
Pour in the water for the lentils (see ingredients for amount), then stir in the veg stock paste and harissa paste. Bring to the boil, then lower the heat and simmer until the water has reduced by half, 2-3 mins.
Once the sauce has reduced, stir in the lentils and cook for a further 2-3 mins, stirring occasionally.
Add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Taste and season with salt and pepper if needed, then remove from the heat.
Cover with a lid to keep warm.
While the lentils cook, heat a large frying pan on medium heat (no oil). Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily. When toasted, transfer them to a bowl and set the pan aside.
Pop the prawns into a medium bowl with the chermoula spice mix. Season with salt, then toss to coat the prawns well.
When everything is almost ready, pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
When the oil is hot, add the prawns and stir-fry for 3-4 mins. Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
When everything is ready, stir the roasted butternut through the harissa lentils and spoon into your bowls (reheat first if needed). Top with the chermoula prawns and drizzle over the yoghurt.
Finish with a sprinkling of toasted almonds over the top.
Enjoy!
