Baked prawn orzo with a spicy harissa kick

Serves: 2

Time: 35 minutes

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

100 g kale, cavolo nero, or spring greens, sliced

½ small bunch dill, chopped

250g raw peeled prawns

1 lemon (½ juiced, ½ cut into wedges)

METHOD

Heat the olive oil in a medium ovenproof frying pan over medium heat. Add the chopped onion and fry for 8–10 minutes until soft and lightly golden. Add the sliced garlic and cook for about 30 seconds more.

Stir in the cherry tomatoes with a splash of water and simmer for 5–10 minutes until the tomatoes begin to burst and become saucy.

Add the orzo, vegetable stock, 1 tbsp of the harissa paste, the sliced greens, and half the chopped dill to the tomato mixture. Bring to a simmer.

Transfer the pan (uncovered) to an oven preheated to 180°C (fan 160°C / gas 4) and bake for 8–10 minutes, until the orzo is just tender and most of the liquid has been absorbed.

Toss the raw prawns with the remaining ½ tbsp harissa and a squeeze of lemon juice. Scatter them over the orzo.

Return to the oven for 5–8 minutes until the prawns are pink and cooked through.

Sprinkle over the remaining dill and serve with lemon wedges.

Recipe credit: Olive Magazine