Baked Harissa Prawns with Orzo
Ingredients
- 1 Tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, pressed
- 200g truss cherry tomatoes
- 100g orzo
- 200mL vegetable stock
- 2 Tbsp harissa paste
- 100g Cavolo nero kale
- ½ bunch dill, chopped
- 16 raw green prawns, peeled and deveined, tails left on
- ½ lemon, juiced
- ½ lemon, cut into wedges
Method
1. Heat the oven to 180C.
2. Heat the oil in a medium ovenproof frying pan.
3. Fry the onion over a medium heat for 8 – 10 minutes or until soft and lightly golden.
4. Add the garlic and fry for 30 seconds.
5. Stir in the tomatoes with a splash of water.
6. Simmer for 5 – 10 minutes or until the tomatoes start bursting and turn saucy.
7. Stir the orzo, stock, 1 Tbsp harissa, kale and half the dill into the tomatoes, and bring to a simmer.
8. Transfer to the oven, uncovered, for 8 – 10 minutes or until the orzo is just tender and the liquid has been absorbed.
9. Toss the prawns with the remaining 1 Tbsp harissa and a squeeze of lemon.
10. 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.