Prawn, Butter Bean & Spinach Saganaki

Just bloody yummy, quick, easy, full of veg, prawns and hot salty feta. Serve with quinoa and a green salad. Make double for leftovers!

Serves 2–3

Ingredients

• 250–300g raw king prawns

• 1 jar Bold Bean Co Queen Butter Beans, drained (Queen Chickpeas also work)

• 150–200g fresh spinach, chopped

• 1 tbsp extra-virgin olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, crushed

• ½ tsp chilli flakes

• 1 tsp dried oregano

• 75ml dry white wine

• 1 × 400g tin chopped tomatoes

• 100–150g feta

• Small handful fresh parsley or dill, chopped

• ½ lemon

• Black pepper

Method

1. Heat the olive oil in an ovenproof frying pan and gently cook the onion for 5–7 minutes until soft.

2. Add the garlic, chilli and oregano and cook for about 30 seconds.

3. Pour in the white wine and let it bubble for 2–3 minutes, until reduced by roughly half.

4. Add the chopped tomatoes and drained butter beans. Simmer uncovered for 10–15 minutes, until the tomato sauce has reduced and the beans have absorbed some of the flavour.

5. Add the spinach, a couple of handfuls at a time, stirring until just wilted into the tomato and bean sauce.

6. Nestle the raw prawns into the sauce and cook for about 2 minutes, turning once. Don't cook them completely yet.

7. Crumble the feta generously over the top and put under a hot grill for 2–3 minutes, until the prawns are just cooked and the feta is soft and starting to colour.

8. Finish with fresh dill or parsley, lots of black pepper and a generous squeeze of lemon.

Serve straight from the pan. Good with quinoa or crusty seeded sourdough.