Juicy Harissa King Prawn & Butter Bean Salad With Feta

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

Drain and rinse your butter beans

Add the drained butter beans to the pan with a generous crack of black pepper and cook for 4-5 min stirring occasionally

While the butter beans are cooking, chop your tomato[es] roughly

Combine half your harissa paste (can't handle the heat? Go easy!) with your honey, white wine vinegar and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a small bowl

Season with a pinch of salt and give everything a good mix up – this is your honey harissa dressing

Drain your king prawns, then add them to the pan with the remaining harissa paste (not a fan of spice? Just add a little!)

Mix everything together, increase the heat to medium-high and cook for 4-5 min or until cooked through – these are your juicy harissa king prawns

Meanwhile, trim, then slice your spring onion[s] finely

Wash your spinach, then pat it dry with kitchen paper

Add the spinach to the pan and stir it through the prawns to lightly warm it through for 30 secs (you don't want it to wilt!) – this is your warmed spinach, juicy harissa king prawns & butter beans