Prawns with cherry tomatoes and melted feta
SERVES
1
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Main
Method
Put the rice on to boil in lightly-salted water and drain when cooked.
Melt the butter and add a little oil to prevent it burning. Add the prawns and half of the garlic and gently stir fry until all of the prawns are pink. Set aside on a plate.
In the same pan, add another dash of oil and stir the garlic, chilli and tomatoes.
Add in the honey, lemon juice and stock and allow to bubble away until the tomatoes are soft.
Add the prawns back in and allow everything to mix together.
Serve in the pan with the feta crumbled over while still hot and a sprinkling of parsley. Serve the bread and rice on the side.
Ingredients
rice for four
large knob of butter
dash of rapeseed oil
500g prawns, peeled and de-veined
6 garlic cloves, thinly sliced
1 red chilli, de-seeded and finely chopped
punnet of cherry tomatoes, about 300g
2 tsp honey
dash of lemon juice
100ml stock
small bunch of parsley, chopped
handful of Feta, crumbled
small bunch of parsley, finely chopped
1 piece of crunchy bread
Method
Put the rice on to boil in lightly-salted water and drain when cooked.
Melt the butter and add a little oil to prevent it burning. Add the prawns and half of the garlic and gently stir fry until all of the prawns are pink. Set aside on a plate.
In the same pan, add another dash of oil and stir the garlic, chilli and tomatoes.
Add in the honey, lemon juice and stock and allow to bubble away until the tomatoes are soft.
Add the prawns back in and allow everything to mix together.
Serve in the pan with the feta crumbled over while still hot and a sprinkling of parsley. Serve the bread and rice on the side.
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