Baked orzo with harissa prawns

By Anna Glover, Olive

Flavour prawns with harissa, dill, garlic and lemon, then serve swirled through orzo pasta for a speedy but sophisticated midweek dinner.


Total Time: 35 minutes
Yield: serves 2

Ingredients

• olive oil 1 tbsp
• onion 1, finely chopped
• garlic 1 clove, sliced
• cherry tomatoes 200g
• orzo 100g
• vegetable stock 200g
• harissa paste 1½ tbsp
• kale, cavolo nero or spring greens 100g, sliced
• dill ½ a small bunch, chopped
• raw peeled prawns 250g
• lemon 1, ½ juiced, ½ cut into wedges
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Method

Step 1

Heat the oil in a medium ovenproof frying pan and fry the onion over a medium heat for 8-10 minutes or until soft and lightly golden. Add the garlic and fry for 30 seconds, then stir in the tomatoes with a splash of water. Simmer for another 5-10 minutes or until the tomatoes start bursting and turn saucy. Heat the oven to 180C/fan 160C/gas 4.

Step 2

Stir the orzo, stock, 1 tbsp harissa, greens and half the dill into the tomatoes, and bring to a simmer. Transfer to the oven, uncovered, for 8-10 minutes or until the orzo is just tender and the liquid has been absorbed. Toss the prawns with the remaining ½ tbsp harissa and a squeeze of lemon. 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.

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