Harissa & Ginger Prawns With Yoghurt And Naan

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Tip: This is just to warm your naans later (alternatively, just pop them in the toaster)

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the king prawns and cook for 4-5 min or until cooked through, then transfer them to a plate and reserve the pan

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Add the ginger & garlic paste, cumin seeds, and half of the harissa paste (can't handle the heat? Go easy!) and cook for 1 min or until fragrant

Once fragrant, add the Mediterranean veg mix, 1 tbsp [2 tbsp] cold water and cook, covered, for 4 min or until starting to soften

Meanwhile, add the plain naans to a baking tray

Put the tray in the oven for 3 min or until the bread is hot (or add to your toaster!)

In a small bowl, combine the Greek-style yoghurt and the remaining harissa paste (not a fan of spice? Just add a little!) – this is your harissa yoghurt

Wash the baby leaf salad, then pat it dry with kitchen paper

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Once the veg has started to soften, return the cooked prawns to the pan

Add the juice of the lemon[s] and a generous pinch of salt and pepper and give everything a good mix up – these are your harissa & ginger prawns

Cut the warmed naan into strips