Harissa King Prawns and Chorizo Stuffed Bell Pepper
with Thyme Roasted Tomatoes on A Bed of Greek Yoghurt
Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Garlic Clove
125 grams
Cherry Tomatoes
1 unit(s)
Green Pepper
(May contain traces of: Celery)
1 sachet(s)
Dried Thyme
60 grams
Diced Chorizo
50 grams
Greek Style Salad Cheese
(Contains: Milk)
250 grams
Large King Prawns
(Contains: Crustaceans)
50 grams
Harissa Paste
(Contains: Sulphites)
20 grams
Wild Rocket
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
Not included in your delivery
20 grams
Butter
½ tbsp
Olive Oil for the Dressing
3 tbsp
Oil for Cooking
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the bell pepper lengthways and discard the core and seeds. Peel and grate the garlic (or use a garlic press).
Halve the cherry tomatoes. Halve the green pepper and discard the core and seeds. Chop into 2cm chunks.
Lay the bell pepper halves, cut-side down, onto a baking tray. Drizzle with oil, then season with salt and pepper.
Roast on the top shelf until slightly softened, 8-10 mins.
While the pepper cooks, put the tomatoes onto a piece of foil with the garlic, dried thyme and a drizzle of oil, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Put onto a baking tray, then roast on the bottom shelf until softened, 15-20 mins.
While the tomatoes cook, heat a large frying pan on medium-high heat (no oil). When hot, add the diced chorizo and fry until it starts to brown, 3-4 mins.
Once cooked, add the chorizo to a medium bowl and crumble in the Greek style salad cheese. Mix and season with salt and pepper. Set aside the frying pan for later - no need to clean.
Once softened, remove the bell pepper halves from the oven and fill with the chorizo and cheese mixture.
Return to the top shelf of the oven until the pepper is soft and slightly charred and the Greek style salad cheese has browned slightly, 10-12 mins.
In the meantime, drain the prawns. Return the frying pan to medium-high heat with a drizzle of oil and the butter (see pantry).
Once hot, add the prawns and green pepper. Cook for 5-6 mins, turning regularly. Add the harissa paste halfway through and toss to coat. Season with salt and pepper.
Remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They’re cooked when pink on the outside and opaque in the middle.
Lay the rocket on a sharing plate and drizzle with the olive oil for the dressing (see pantry). Season with salt and pepper and toss to coat. Top the dressed rocket with the chorizo stuffed bell peppers.
Add the harissa prawns and green pepper to a serving dish and serve alongside.
Spread the Greek style yoghurt onto a small plate and top with the thyme roasted tomatoes.
