Peri Peri Prawns + Sweet Mash

15 Minute Peri Peri Prawns + Sweet Mash. Perfect for summer, enjoy!

Serves: 4 Time: 15 minutes

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Fresh Ingredients

• 340g Raw Peeled King Prawns, use cooked if you prefer

• 250g Cherry Tomatoes, halved

• 240g Spring Greens or Kale, shredded

• 4 Sweet Potatoes, cut into chunks

Cupboard Ingredients

• 4 Garlic Cloves, minced

• 2 Tablespoons Tomato Paste

• 2 Teaspoons Dried Oregano

• 2 Teaspoons Ground Cumin

• 2 Tablespoons Olive Oil

Optional Ingredients

• 40g Chipotle or Harissa Paste

Method

1. Pop the potatoes in a pan of boiling water. Cook for 15 mins, until tender, then drain before mashing with some seasoning. Boil the kettle.

2. Heat a large non-stick pan, with the olive oil. When hot, add the garlic and oregano, cook until fragrant around 1 minute. Then add the tomatoes and cook until they begin to soften.

3. When the tomatoes are soft, add the chipotle and tomato paste. Then fill the pan with 100ml of boiling water, mix well and cook for 2 mins before adding the prawns. Cook for a further 4 mins until they are fully cooked through.

4. Meanwhile, add the spring greens to a sieve and pour the remaining boiling water over the top allowing them to wilt.

5. Serve the prawns with the mash and spring greens or kale on the side.

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