Prawns with tomato and feta
Serves 2
Easy
Total time:
Turn up the heat with this punchy prawn dish sprinkled with crumbled feta and dill. Serve with orzo for a quick midweek meal ready in 30 minutes
Skip to ingredients
- 2 tbsp olive oil
- 2 cloves garlicsliced
- a pinch dried chilli flakes
- 400g tinned cherry tomatoes
- 200g large raw peeled prawnsbutterflied
- 100g fetacrumbled
- a handful dillroughly chopped
- 100g orzocooked following pack instructions
- lemon wedges
Nutrition: per serving
- kcal512low
- fat22.8g
- saturates8.7g
- carbs41.9g
- sugars8.4g
- fibre3.6g
- protein33g
- salt1.8g
Method
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.
