Heat the oil in a large, lidded frying pan and gently cook the garlic and chilli flakes for a few minutes. Tip in the tomatoes and 1/2 a can of water. Season then simmer for 20 minutes until thickened. Add the prawns and cook for a few minutes until they’ve turned pink and are cooked through. Crumble over the feta then put on a lid and leave on the lowest heat for a few minutes until the feta starts to melt into the sauce. Sprinkle over the dill then serve in bowls with orzo and lemon wedges.
Ingredients
- olive oil 2 tbsp
- garlic 2 cloves, sliced
- dried chilli flakes a pinch
- tinned cherry tomatoes 400g
- large raw peeled prawns 200g, butterflied
- feta 100g, crumbled
- dill a handful, roughly chopped
- orzo 100g, cooked following pack instructions
- lemon wedges
Method
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Step 1
Heat the oil in a large, lidded frying pan and gently cook the garlic and chilli flakes for a few minutes. Tip in the tomatoes and 1/2 a can of water. Season then simmer for 20 minutes until thickened. Add the prawns and cook for a few minutes until they’ve turned pink and are cooked through. Crumble over the feta then put on a lid and leave on the lowest heat for a few minutes until the feta starts to melt into the sauce. Sprinkle over the dill then serve in bowls with orzo and lemon wedges.
Nutritional Information
- Kcals 512
- Fat 22.8g
- Saturates 8.7g
- Carbs 41.9g
- Sugars 8.4g
- Fibre 3.6g
- Protein 33g
- Salt 1.8g
