Summer may have all but gone but this amazing prawn, butter bean and feta stew (which is a bit of a cuisine mashup - a bit greek, a bit Middle Eastern, a whole lot of AMAZING), may just be my dish of the summer and in fact of 2024 so far!!!
It's packed full of flavours that you wouldn't expect to work together but make it a real showstopper of a supper - the bright summery and punchy flavours we all need when nearly June is giving more mid March!
Serves 2-3INGREDIENTS
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 fat garlic cloves, grated
- 400g tin chopped tomatoes
- 2 tsp smoked paprika
- Pinch of chilli flakes
- 2 tsp rose harissa paste, or regular harissa
- 1 jar butter beans with their liquid, you’ll seriously notice the difference using jarred beans
- A few large handfuls of spinach
- 300g raw king prawns
- 200g feta cheese
- Small bunch fresh dill
- Lemon wedges, to serve
- Crusty bread, to serve (optional)
METHOD
- Preheat the grill to a medium heat.
- In an ovenproof pan, heat the oil over medium heat and cook the onion for 7-8 minutes until softened.
- Add the garlic and cook for a further minute.
- Pour in the chopped tomatoes, fill the can 1/3 the way with water and throw that in too, and add the paprika, harissa, chilli flakes and sugar with a good pinch of salt and cracked black pepper.
- Bubble for a few minutes before adding the beans with their liquid, plus the spinach, if using - if you’re using tinned beans, drain them, and you may need to add more salt here.
- Let everything bubble away for 4-5 minutes until the sauce has thickened slightly.
- Stir the prawns into the sauce and crumble over the feta, keeping some pieces quite big and chunky.
- Pop until the grill for about 3-4 minutes or until the prawns turn pink and cheese golden - check after about 2 mins as you don’t want chewy prawns!
- Remove from the grill.
- Scatter over the fresh dill and finish with a few squeezes of lemon.
- Dunk with crusty bread.
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