Spicy prawn and
pepper sauté
prep 10 min cook 15 min
serves 4
1tbsp olive oil
2 large red peppers, thinly sliced
1tbsp harissa paste
2 x 400g cans cherry tomatoes in juice
300g raw prawns, deveined
1 x 400g can cannellini beans, rinsed
and drained
150g green beans, halved diagonally
Large handful fresh coriander leaves
4 slices grainy sourdough bread, toasted (see
below), and green salad (optional), to serve
1 Heat the oil in a large non-stick frying
pan over a medium-high heat. Sauté
the peppers for 5 min or until slightly
softened. Add the harissa paste. Cook,
stirring, for 1 min or until fragrant.
2 Add the tomatoes and their juice, using
the back of a spoon to break up the
tomatoes a little. Bring to the boil and
simmer for 5 min or until reduced slightly.
Add the prawns and beans. Simmer for
3–4 min until the prawns are cooked
through and the beans are tender.
3 Garnish with the coriander leaves
and serve with the sourdough toast
and the green salad, if using.
Makeit glutenfreesimplybyswapping
thesourdoughfora gluten-freebread.
3
PER SERVING
348kcal 13g fibre- 6 g f a t 25g protein
1.5g saturates 1g salt
37g c a r b s 167mg c alcium
13g sugars 5mg iron
Spicyprawnand
peppersautŽMidweek meals