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Harissa Tiger Prawns with Smoky Baba Ganoush
A Middle Eastern-inspired feast. Sustainably sourced tiger prawns, sizzled with garlic and rose harissa, are served on a bed of smoky baba ganoush and quinoa. Griddled courgette and red pepper add essential vitamins.
Ready in 20
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 110g baby tomatoes
- 80g quinoa (quinoa (100%))
- 1 courgette
- 2 tbsp baba ganoush (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- ½ tsp turmeric
- 1 unwaxed lemon
- 2 garlic clove
- 1 pepper
- 1 handful of fresh chives
- 1 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 180g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 tbsp tahini (Sesame)
- 1 tsp smoked paprika
Nutritional Information
Calories: 453
Protein: 28g
Carbs: 39g
Fat: 23g
Ingredients
- 1 pepper (use half)
- 1 unwaxed lemon (use half)
- 0.5 tsp turmeric (use half)
- 2 garlic clove
- 1 tbsp harissa paste (use half) (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 1 tbsp tahini (use half) (Sesame)
- 1 tsp smoked paprika (use half)
- 110g baby tomatoes (use half)
- 2 tbsp baba ganoush (use half) (Aubergine, Water, Rapeseed Oil, Sunflower Seed, Fine Sea Salt, Ground Coriander, Ground Cumin, Parsley, Lemon Juice Concentrate)
- 1 handful of fresh chives (use half)
- 80g quinoa (use half) (quinoa (100%))
- 1 courgette (use half)
- 90g black tiger prawns (use half) (Crustaceans) (Tiger prawns (99%), salt)
Nutritional Information
Calories: 423
Protein: 20g
Carbs: 40g
Fat: 22g
Harissa Tiger Prawns with Smoky Baba Ganoush
A Middle Eastern-inspired feast. Sustainably sourced tiger prawns, sizzled with garlic and rose harissa, are served on a bed of smoky baba ganoush and quinoa. Griddled courgette and red pepper add essential vitamins.
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8/ air fryer 190C. Boil a kettle. Cut the pepper into bite-sized pieces. Slice the courgette on an angle into 1cm-thick discs. Place on a lined baking tray and toss with 1/2 tbsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins/ air fryer 12-15 mins, until soft and golden.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and turmeric and boil for 13-14 mins, until cooked, then drain.
- Finely chop the chives. Finely chop or crush the garlic. Halve the tomatoes. Quarter the lemon. Make the baba ganoush; in a bowl, mix together the tahini, baba ganoush, juice from 2 lemon wedges, a pinch of sea salt and black pepper.
- Heat a medium frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the garlic, harissa and paprika and cook for 1 min. Add the prawns and cook for 6-8 mins, until pale pink and cooked through. In the final minute, add the tomatoes to soften. Remove from the heat and stir through half the chives.
- Check your prawns are cooked through; they should be opaque, firm and steaming hot. Cook for longer if necessary, then remove and set aside.
- Serve the baba ganoush topped with prawns, quinoa and roasted vegetables. Garnish with the remaining chives and lemon wedges.
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