• 300g raw king prawns 
  • 5 cloves of garlic, sliced thinly 
  • 1tbsp salted butter 
  • 30ml olive oil 
  • 6 courgettes, spiralised 
  • 250g passata  
  • 100g fresh, soft, goat’s cheese
  • 2 heaped tbsp rose harissa paste 
  • 1 sachet of Bimuno 
  • Seasoning

Buy Bimuno


  • Spiralise your courgettes by putting them through a spiraliser, alternatively, use a vegetable peeler along the courgettes to peel into thin strips, leaving the core.
  • Melt your butter and olive oil in a pan.
  • Thinly slice your garlic into crispy slithers and gently fry with olive oil on a low heat for 3-4 minutes in your pan. Watch carefully as the garlic can burn easily. You want a lovely golden crisp which can be used as a flavour boosting topping.
  • Remove garlic and put to one side but keep the oil in the pan.
  • Fry your raw prawns for 3-4 minutes in the garlic oil, turn prawns halfway through to make sure cooked on both sides.
  • Melt your tablespoon of butter in the pan and carefully place in your courgetti. Stir gently so not to break the courgetti and heat through for 3 minutes. Note. You don’t want it to wilt.
  • For the sauce: Add your passata, Bimuno sachet, seasoning and harissa paste to a pan and heat through, stirring often for 5 minutes.
  • Now serve whilst hot: Plate up your courgetti and layer on the prawns then your tastebud-tingling sauce. Drop in little pieces of your goat’s cheese and fried garlic for that all important flavour boost.