EPIC PRAWNS & BEANS

JAMIE OLIVER - MEDITERRANEAN. 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!

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Step 1

Cut the bread into 2.5cm cubes. Place in a large non stick frying pan on a high heat and toast until golden.

Step 2

Place prawns in a bowl with 1 tablespoon of olive oil, a pinch of sea salt and black pepper. Add the finely chopped garlic and mix together.

Step 3

Tip the beans into a saucepan (juices and all), add the harissa the. Cover and simmer for 5 minutes or until thickened, stirring occasionally.

Step 4

As soon as the bread is golden, tip the prawns into the pan along with a splash of red wine vinegar, then cook for 2 minutes or until the prawns are cooked, tossing regularly.

Step 5

Taste the beans and season, then divide between the plates. Top with the prawns and croutons and get stuck in.