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Recipe  •  22 August 2023


Epic prawns & beans

Harissa & garlicky sourdough croutons

Such a quick and delicious meal – the bright red colour of Tunisian harissa never fails to brighten up a humble jar or tin of beans. To contrast that, simply cooked garlicky prawns and croutons. Wow!

Serves: 2

Total time: 20 minutes

175g sourdough bread

300g large raw peeled king prawns

6 cloves of garlic

1⁄2 x 700g jar or 1 x 400g tin of cannellini beans

1 tablespoon harissa or rose harissa

Slice the bread into 2.5cm cubes. Place in a large non-stick frying pan on a high heat and toast until golden, turning regularly. Meanwhile, devein the prawns. Place in a bowl with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then peel and finely slice the garlic, add to the prawns and toss together.

Tip the beans into a saucepan (juices and all), add the harissa, then cover and simmer gently for 5 minutes, or until thickened, stirring occasionally. As soon as the bread is golden, tip the contents of the bowl into the frying pan. Add a splash of red wine vinegar, then cook for 2 minutes, or until the prawns are just cooked, tossing regularly. Taste the beans and season to perfection, then divide between plates. Top with the prawns and crispy croutons, and get stuck in.

431kcal 10.5g 1.6g 40.5g 38.7g 2.2g 1.8g 8.4g

5 Ingredients Mediterranean by Jamie Oliver is published by Penguin Michael Joseph © Jamie Oliver Enterprises Limited (2023 5 Ingredients Mediterranean). Recipe photography: © David Loftus, 2023.

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