Prawn 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 4

Ingredients

2 tbsp extra virgin olive oil

1 red onion, finely sliced

6 garlic cloves, finely chopped

A large pinch of crushed chillies

2 x tins tomatoes

Small glass of white wine

1 tbsp dried oregano

350g jar chick peas (softer than canned!)

6 large leaves cavolo nero, stalks removed, chopped

1 x 180g large raw prawns

1 handful fresh dill, chopped

1 x 28g flat leaf parsley, chopped

125g feta cheese

Cooked quinoa, to serve (see method here)

Method

Preheat oven to around 180C.

Heat the olive oil in a deep, oven proof frying pan and gently cook the onion for about 5 minutes, until soft.

Add the garlic and chilli flakes, cook for a minute.

Increase heat, add tomatoes, oregano and wine, cover, bring to boil and simmer gently for 10 minutes. Remove lid and bubble for a few more minutes. Season with salt and pepper.

Stir in chickpeas and cavolo nero, cover and simmer for 2 minutes.

Stir in prawns, then crumble feta over the top, and place saucepan in oven for about 5-10 minutes, until prawns are cooked and feta is browning.

Sprinkle with chopped parsley and serve with quinoa and a green salad.