Flavour prawns with harissa, dill, garlic and lemon, then serve swirled through orzo pasta for a speedy but sophisticated midweek dinner
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 lemon, ½ juiced, ½ cut into wedges
Step by step
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. Heat the oven to 180C/fan 160C/gas 4.
Stir 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.
