Summer is the best time for alfresco dining, barbecues and picnics galore. It’s a perfect opportunity to make the most of the seasonal produce such as prawns, tomatoes and beans – all at their very best.
This refreshing and summer-inspired curry created by ACH Group contributor Callum Hann is perfect for lunch or dinner.
Ingredients (Serves 4)
½ cup roasted capsicum pieces
¼ cup roasted almonds, roughly chopped
1 garlic clove
1 teaspoon smoked paprika, plus 1 tablespoon extra
1 teaspoon ground cumin cup tomato passata (puréed tomatoes)
Zest and juice of a lemon
2 tablespoons olive oil, plus
1 tablespoon extra
500g peeled prawns
4 large handfuls green beans,
topped and tailed
½ teaspoon chilli flakes
8 anchovy fillets, finely chopped (optional)
1. To make the romesco sauce, combine the capsicum, half the almonds, garlic, one teaspoon paprika,
cumin, tomato passata and half the lemon juice in a food processor. Blend until smooth, add the two tablespoons of olive oil and blend briefly to combine.
2. Heat the remaining oil in a large frying pan over high heat. Coat the prawns in the remaining tablespoon of paprika, season with a pinch of salt, then add to the pan. Cook for one minute on each side or until golden brown. Remove the prawns from the pan and leave to rest, lightly covered.
3. Add the beans, chilli flakes and anchovies, if using, to the pan and cook for about two minutes until bright green and slightly tender. Transfer into a bowl and toss with the lemon zest and remaining juice. Divide the beans among four serving plates. Top with the prawns, romesco sauce and the remaining almonds and serve.