Ingredients

The following ingredients have 2 Servings
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, sliced
  • 200g cherry tomatoes
  • 100g orzo
  • 200g vegetable stock
  • 1½ tbsp harissa paste
  • 100g kale, cavolo nero or spring greens, sliced
  • ½ a small bunch dill, chopped
  • 250g raw peeled prawns
  • 1 lemon, ½ juiced, ½ cut into wedges

Instruction

  • 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.
  • 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.