PRAWN AND FETA POT

Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 30 mins Serves 4 3 tbsp olive oil 6 spring onions, chopped 2 gar­lic cloves, crushed 2.5cm fresh ginger, peeled and grated 1 small chilli, seeded and chopped 2 toma­toes, peeled and diced 2 tbsp pomegranate mo­lasses Small bunch fen­nel fronds, finely chopped 12-18 large prawns, de­veined, shells on 125g feta, cubed Pre­heat the oven to 200°C. Heat oil in an oven­proof pan and fry the spring onions, gar­lic, ginger, chilli and toma­toes for 10 mins over medium heat. Add pomegranate mo­lasses and stir in the fen­nel. Add the prawns and stir-fry for 1-2 mins. Add the feta, cover with a lid or foil and bake in a pre­heated oven for 10-12 mins. Serve with a crusty bread.

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