Harissa prawn bowls with peach salsa

Updated at: Thu, 17 Aug 2023 09:49:58 GMT

Step 1

First, make the peach salsa. Remove the peach stones, then dice the flesh finely. Halve and stone the avocado, then scoop out the flesh and roughly dice. Put the peach and avocado in a medium bowl with the remaining salsa ingredients (½ unwaxed lime, zest and juice • Handful fresh coriander, roughly chopped • 2 salad onions, thinly sliced) and a pinch of salt, stir and set aside.

Step 2

For the spiced prawns, heat the light olive oil in a large frying pan over a high heat. Add the frozen prawns and cook until pink, opaque and cooked throughout ( roughly 8 minutes). Drain off any excess liquid, then stir in the smoked paprika, garlic granules, oregano, cayenne and a pinch of freshly ground black pepper. When the prawns are fully coated, remove from the heat and set aside.

Step 3

Mix together all the dressing ingredients (1 tbsp harissa • 3 tbsp extra virgin olive oil • 2 tbsp lime juice • ½ tsp clear honey) in a small bowl or jar. Combine the cooked brown rice and black beans, then divide between 4 bowls. Top with shredded lettuce, the cooked prawns and the salsa. Drizzle with the dressing and serve.

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