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20 minutes
- Cube the bread into 2.5cm pieces. Toast in a large non-stick pan over high heat until golden, turning frequently. Meanwhile, devein the prawns. Combine prawns with 1 tablespoon of olive oil, a pinch of sea salt, black pepper, and sliced garlic in a bowl, tossing well. Pour beans with juices into a saucepan, add harissa, cover, and simmer for 5 minutes until thickened, stirring occasionally. Add the prawn mixture to the toasted bread and drizzle with red wine vinegar. Cook for 2 minutes until prawns are cooked through. Season beans and divide among plates. Serve topped with prawns and crispy croutons. Enjoy!
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