with garlic bread and golden cheese
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Bell Pepper
1 unit(s)
Cannellini Beans
1 pack(s)
Garlic
2 unit(s)
Parsley
5 grams
Grilling Cheese
200 grams
Harissa Paste
1 sachet(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Baguette
2 unit(s)
Prawns
160 grams
Oil
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and grate the garlic (or use a garlic press).
- Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
- Pop the pepper onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
- Roast on the top shelf of your oven until soft and slightly charred, 15-18 mins.
- Meanwhile, drain and rinse the cannellini beans in a sieve.
- Transfer one-third to a bowl (reserving the rest) and mash with a fork.
- Roughly chop the parsley (stalks and all).
- Drain the cheese then cut into slices, three per person.
- Place the slices into a small bowl of cold water and leave to soak.
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, stir in the prawns and half the garlic. Cook until for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the chopped tomatoes and 50ml water (per 2P).
- Bring to a simmer, then leave to bubble for 5 mins.
- Add the whole and mashed beans. Cook until the stew has reduced slightly, 5-6 mins.
- While the stew simmers, mix the remaining garlic and half the parsley with 1 tbsp oil (per 2P) in a small bowl.
- Halve the baguettes lengthways.
- Using a spoon, rub the herby garlic oil over the cut sides of the baguettes.
- Cut the herby baguettes into triangles.
- Add the pepper to the stew along with harissa paste and remaining parsley. Season to taste with salt and pepper.
- Pop the garlic bread onto the (now empty) baking tray. Cook on the top shelf of the oven until warmed through, 2-3 mins.
- Remove the cheese from the water and pat dry with kitchen paper.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the cheese and fry until golden, 2-3 mins each side.
- Spoon the hearty harissa bean stew into bowls.
- Carefully arrange the cheese slices on top.
- Serve the garlicky baguette on the side.
4533
kJ
Energy (kJ)
1083
kcal
Energy (kcal)
42.6
g
Fat
18.6
g
of which saturates
105.7
g
Carbohydrate
21.6
g
of which sugars
22.4
g
Dietary Fiber
57.1
g
Protein
0
mg
Cholesterol
9.11
g
Salt
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