Harissa is the star in our hot baked baguette. With this our fresh prawns are marinated in the rich, smoky blend, then paired with crisp vegetables. Each bite delivers a harmonious hit of heat, tang, and creamy avocado goodness. What truly elevates this dish is the artisan baguette itself. Baked to golden perfection with a crisp, flaky crust and a soft, airy center, it’s the ideal vessel for the bold flavours of the harissa-marinated prawns. Its subtle, buttery notes provide the perfect balance to the spice, ensuring every mouthful is a delightful medley of textures and tastes.
Ingredients
- ½ small red onion, finely sliced
- 1½ tbsp red wine vinegar
- 1 tsp caster sugar
- 1 fresh Baguette
- 150g cooked Peeled Prawns (defrosted)
- 1 lemon, zest and juice
- 150g mayonnaise
- 50g Rose Harissa
- ¼ small 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, mix the prawns, 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.