Prawn orzo saganaki-style

• olive oil↗2 tbsp tbsp
• onion↗1 large

  finely chopped

• garlic cloves↗5

  finely chopped

• chilli flakes↗1 tsp tsp

  (optional)

• dried oregano↗2 tsp tsp
• tomato purée↗2 tbsp tbsp
• white wine↗200ml ml
• cherry tomatoes↗2 x 400g can

  2 x 400g can

• orzo↗300g g
• hot chicken stock↗500ml ml
• raw king prawns↗350g g
• parsley↗small handful of

  small handful of, finely chopped

• feta↗50g g

  crumbled

• lemon↗½

  cut into wedges

• ciabatta↗4 slices (90g)

  toasted

Step-by-step instructions

1. 1

   Heat the oil in a wide frying pan over a medium heat. Fry the onion with a pinch of salt for 3-4 mins until slightly softened. Stir in the garlic, chilli (if using), oregano and purée and cook for a further 2 mins. Turn the heat up to high and pour in the wine. Leave to reduce by half, about 3-5 mins, then stir in the cherry tomatoes, orzo and stock. Bring to a simmer and cook, stirring occasionally for 5-7 mins, until the orzo is almost tender. Stir in the prawns and cook for 2-3 mins until opaque and cooked through. Season and scatter over the parsley and feta. Serve the lemon wedges on the side for squeezing over.