5 Ingredients Mediterranean
By Jamie Oliver
20 mins
Super easy
serves 2
About the recipe
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!
Recipe From
Ingredients
175g sourdough bread
300g large raw peeled king prawns, from sustainable sources
6 cloves of garlic
½ x 700g jar or 1 x 400g tin of cannellini beans
1 tablespoon harissa or rose harissa
Method
- 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.
Tags
