Name: Prawns with tomato and feta
Total time: 30 min
Yield: Serves 2
Ingredients: 2 tbsp olive oil; 2 cloves garlic, sliced; a pinch dried chilli flakes; 400g tinned cherry tomatoes; 200g large raw peeled prawns, butterflied; 100g feta, crumbled; a handful dill, roughly chopped; 100g orzo, cooked following pack instructions; lemon wedges

2 tbsp olive oil
2 cloves garlic
sliced
a pinch dried chilli flakes
400g tinned cherry tomatoes
200g large raw peeled prawns
butterflied
100g feta
crumbled
a handful dill
roughly chopped
100g orzo
cooked following pack instructions
lemon wedges

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.