18. April 2026
Harissa and Prawn Baguette
Experience a vibrant collision of North African spice and French artisanal technique. The Harissa paste has a mix of sun-dried chilies, preserved lemon, and toasted caraway seeds. Plump, butterflied prawns are meticulously marinated in this smoky, aromatic blend. These fiery prawns are generously nested inside a long, slender artisan baguette, which has been baked to a gilded, shatteringly crisp crust and boasts a remarkably soft, elastic interior.
Ingredients (Serves 2)
- 200g cooked Peeled Prawns (defrosted)
- ½ small red onion, finely sliced
- 1½ tbsp red wine vinegar
- 1 tsp caster sugar
- 1 fresh Baguette
- 1 lemon, zest and juice
- 150g mayonnaise
- 50g Rose Harissa
- ¼ iceberg lettuce, shredded
- 1 ripe avocado, peeled and sliced
- sea salt & ground black pepper
Instructions
- In a small bowl, toss the red onion with the vinegar and sugar, and set aside.
- Slice the baguette in two, horizontally, and open up.
- In a bowl, add the prawns (sliced not all the way through and deveined), mix with lemon zest and half the lemon juice.
- In another small bowl, mix the mayo with the harissa and the remaining lemon juice.
- Season both with lots of black pepper. Drain the red onion.
- To assemble, spread a few large spoonfuls of the prawn mix on the base of the baguette.
- Add the iceberg, then a few more spoonfuls of mayo, and add the avocado. Sprinkle with the onion.