Prawn saganaki

Name: Prawn saganaki
Cook time: 20 min
Yield: 4
Cuisine: Mediterranean

with orzo and whipped feta

Ready in around 20 mins

RECIPE FACT:

Saganaki, refers to a type of pan with two handles that a variety of Greek dishes are cooked in.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE ORZO:
Once the water is at a rolling boil, add the orzo to the pot and cook for 3-4 mins. Drain well into a sieve and drizzle with oil to stop from sticking. Peel and cut the red onions into ½ cm slices.
2. TO PREPARE THE PRAWNS:
Remove the prawns from their packaging and pat dry with a paper towel. Place into a bowl, sprinkle over the Mediterranean seasoning, drizzle with oil and toss to coat well. Spray a non-stick frying pan with oil and place over a high heat. Once hot, add the prawns and cook for 60-90 secs each side. Remove from the pan, cover and keep warm.
3. TO FINISH THE SAGANAKI:
Respray the pan and place back over a medium-high heat. Once hot, add the onion and cook for 4-5 mins, stirring occasionally to create a char. Add the orzo, peas and oregano sauce to the pan, season with salt and pepper then cook for 1-2 mins. Push the prawns into the top of the orzo along with any resting juices and cook for a further 1 min.
TO SERVE:
Spoon the prawn saganaki into bowls and top with a handful of mizuna. Dollop with whipped feta and sprinkle over the toasted almonds. Finish with a grind of freshly cracked pepper.