One-pan harissa prawn & tomato orzo traybake

Here’s what you need to know about this recipe: it’s made in one dish (so less washing up – win), it uses just a few simple ingredients (so less shopping – also a win), it requires minimal prep (another win) and most importantly, it’s delicious. An ideal little number to add to your midweek repertoire, I’d say.

Serves 2

Prep: 2 mins
Cook: 25-30 mins

2 garlic cloves, peeled and slightly bashed with a knife
200g cherry tomatoes
150g orzo
300ml veg stock
2 tbsp harissa paste
½ lemon, cut into slices
165g pack raw king prawns
a few basil leaves, to serve
approx. 30g crumbled feta cheese or grated parmesan, to serve

1. Pre-heat oven to 200/180 fan.
   
   
2. In a medium-large roasting tray (I used a 20x25cm Falcon Enamel tray), drizzle 1 tbsp olive oil, throw in the cherry tomatoes and bashed garlic cloves (both whole) and lemon slices. Roast in the oven for 5 mins.
   
   
3. Meanwhile, coat the prawns with 1 tbsp harissa paste and set aside to marinate.
   
   
4. After the tomatoes etc have been in the oven for 5 mins, pour in the orzo, vegetable stock, 1 tbsp harissa paste and a sprinkling of salt and pepper and stir until fully combined. Bake for 15 mins.
   
   
5. After 15 mins, give the orzo another stir, fish out the garlic cloves, then place the prawns on top and bake for another 5 mins, until the prawns are cooked through.
   
   
6. To serve, remove the lemon slices (as these will be bitter) and divide into two bowls. Scatter over a handful of basil leaves to garnish, plus some crumbled feta cheese or grated parmesan.

Advertisement