This versatile, quick and easy one-pan is packed with flavour and nutrients providing a balanced, satisfying dish. The prawns can be substitute for halloumi or tofu for a vegetarian version and the vegetables for what you have available.
1 tbsp olive oil
½ large onion, diced
1 medium leek, sliced
2 large garlic cloves, fine chopped
1 yellow pepper, de seeded and large diced
8 brussel sprouts, sliced
1 tsp dried oregano
¼-½ tsp dried chilli flakes
50ml white wine
1 tsp bouillon powder
1 can butter beans, drained and rinsed
150ml oat cream
3 tbsp sweet white miso paste
20-30 raw king prawns
Pinch or pepper
Squeeze fresh lemon
- First prep all vegetables, cutting the leek lengthways and then into semi-circle slices and the sprouts in half through the root and then slicing each half.
- Dissolve the bouillon powder in 50ml hot water and set aside.
- Heat the olive oil in a large wok or saucepan with lid, add the onion and sauté for 3 mins over a medium heat until softening.
- Add the peppers and sauté for a further 3 mins before adding the leeks and garlic. Continue to cook for 2 mins stirring to ensure the leeks and garlic do not catch or colour.
- Next add the sprouts, oregano, chilli flakes and white wine and cook stirring for 30 seconds to allow the alcohol to burn off.
- Add the water and bouillon along with the butter beans, cover and cook over a medium heat for 3 mins until sprouts begin to soften.
- Meanwhile whisk the sweet miso paste into the oat cream before adding to the vegetables. Bring to a simmer, add the prawns cover and cook for 3-5 mins stirring occasionally until prawns are just pink and cooked through.
- Taste and adjust as required adding a pinch of pepper and a squeeze of lemon before serving.