Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Slice the zucchini into rounds. Peel and slice the onion into petals. Pick and roughly chop the mint leaves. Melt the butter in a small bowl in the microwave. Add the smokedpaprika, garlic onion powder, soy sauce and harissa paste(spicy!) and mix well.
2 Fry zucchini
Heat a large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the zucchini and onion with a generous pinch of salt. Fry for 4 min or until zucchini and onion begins to brown and are cooked through.
3 Fry prawns
Meanwhile, heat a second large non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the prawns with a pinch of salt and fry for 2 min.
4 Finish prawns
Add the harissabutter and fry for 1 final min or until the prawns are cooked through. Set aside.
5 Finish zucchini
Once the zucchini is ready, add the babyspinach. Fold gently so the spinach starts to wilt. Once the spinach is wilted, remove the pan from the heat. Add a squeeze of lemon juice and the mint.
Tip!Firmly roll the lemon on the work surface before slicing it; this will help release more of its juices.
Serve the harissaprawns alongside the zucchini and spinach. Finish with a generous dollop of labneh and drizzle with the pomegranatemolasses, honey and any extra harissabutter(spicy!).