Serves 4
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  1. Preheat the oven to 220°C/200°C fan/gas mark 7.
  2. In a bowl, combine half of the harissa with the cumin and two tablespoons of the oil. Add the courgettes and toss to combine.
  3. In a large roasting tin, combine the remaining harissa paste with the tomatoes, cannellini beans, onion and one garlic clove. Season with salt and pepper and and stir to combine. Layer the courgettes over the top of the sauce. Roast for 30-35 minutes until the courgettes are soft.
  4. Meanwhile, place the remaining oil and garlic in a bowl with the breadcrumbs and toss to combine.
  5. Remove the courgettes from the oven and scatter over the garlic breadcrumbs. Return to the oven for 10 minutes until golden and crisp. Scatter with fresh coriander and serve with roasted potatoes, crusty bread or couscous.

Nutrition Facts

Per serving: 292kcals, 12.1g fat (1.6g saturated), 41.2g carbs (10.9g sugars), 9.3g protein, 8.5g fibre, 0.262g sodium

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Gambas al ajillo