A quick and tasty supper of rich tomato pasta and spicy, sweet prawns, what's not to like?
Serves 2
INGREDIENTS
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 clove garlic sliced
- 200g cherry tomatoes
- 100g orzo
- 200g vegetable stock
- 1½ tbsp harissa paste
- 100g kale, cavolo nero or spring greens sliced
- ½ a small bunch dill chopped
- 250g raw peeled prawns
- 1 lemon½ juiced, ½ cut into wedges
Heat the oven to 180C/fan 160C/gas 4.
Heat the oil in a medium ovenproof frying pan and fry the onion over a medium heat for 8-10 minutes or until soft and lightly golden.
Add the garlic and fry for 30 seconds, then stir in the tomatoes with a splash of water.
Simmer for another 5-10 minutes or until the tomatoes start bursting and turn saucy.
Stir in the orzo, stock, 1 tbsp harissa, greens and half the dill into the tomatoes, and bring to a simmer.
Transfer to the oven, uncovered, for 8-10 minutes or until the orzo is just tender and the liquid has been absorbed.
Toss the prawns with the remaining ½ tbsp harissa and a squeeze of lemon. Scatter over the orzo, and bake for another 5-8 minutes or until pink and cooked through.
Serve scattered with the remaining dill and lemon wedges to squeeze over.