Harissa Spiced King Prawns

Name: Harissa Spiced King Prawns with Roasted Vegetables and Greek Style Cheese
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 unit(s) Courgette; 1 unit(s) Bell Pepper; 2 unit(s) Garlic Clove**; 100 grams Chopped Cavolo Nero; 250 grams Large King Prawns; 50 grams Harissa Paste; 100 grams Greek Style Salad Cheese; 15 grams Pumpkin Seeds; 2 tbsp Water for the Cavolo Nero

with Roasted Vegetables and Greek Style Cheese

Recipe Development TeamPublished on October 27, 2023

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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.

Tags:

Spicy

•Lower Carb

•Pescatarian

•High Protein

Allergens:

Crustaceans

•Sulphites

•Milk

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Courgette

(May contain traces of: Celery)

1 unit(s)

Bell Pepper

(May contain traces of: 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

Energy (kJ)1711 kJ

Energy (kcal)409 kcal

Fat25 g

of which saturates9.7 g

Carbohydrate13.4 g

of which sugars9.1 g

Dietary Fibre4.9 g

Protein33.6 g

Salt3.1 g

Calcium33.5 mg

Iron0.9 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Garlic Press

•Medium Saucepan

•Lid

•Pan

Cooking Instructions and Tips

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.