Ingredients
Serving 4
Timing 20 mins
- 500 grams of shelled prawns – (if you have shelled, use the shells to make a stock by simmering the
- shells in water and veg scraps for 30 mins before cooking)
- 500 grams of prawns
- 1 red onion (cut in half)
- 1 red pepper (deseed and cut in half)
- 4 garlic cloves
- 2 large tomatoes (cut into ¼ )
- 3 potatoes (finely diced)
- 1 can of cannellini beans
- 1 and ½ teaspoons of ground cumin
- Dried chilli flakes
- 1 teaspoon of paprika
- 1 lime (zest + juice)
- A fistful of basil
Method
- Turn the grill setting on your oven to high Cover a baking pan with pepper, onions, pepper corns and tomato. Pour a drizzle of oil over the veg and season with salt and the cumin powder.
- Cook for 10-12 mins over the high heat until the veg is nicely charred.
- Place all the veg and liquid run off into a jug/bowl with the beans and lime juice.
- Blend until smooth Meanwhile as the veg is roasting In a cold pan with oil add the chilli flakes & lime zest. Turn the heat up to a medium.
- Add the diced potatoes and stir to coat in the oil.
- After 5 mins add the garlic and paprika. Pour in the roast veg sauce and bring to a simmer.
- Place the prawns on top and cook for 5 minutes (pour in some water if the sauce gets too thick). Top with chopped basil and another squeeze of lime juice.
