Ingredients

· 2-3 tablespoons olive oil

· 1 onion

· 3-4 garlic cloves

· 200 g cherry tomatoes

· 100 g orzo

· 200 g vegetable stock

· 1½ tablespoon harissa paste

· 100 g kale or spring greens

· ½ bunch dill

· 250 g peeled prawns

· 1 lemon, ½ juiced, ½ cut into wedges

Method

Heat the oil in a frying pan and fry the onion over medium heat for 10 minutes or until soft and lightly golden. Add the garlic and fry for 30 seconds, then stir in the tomatoes with a splash of water. Simmer for another 10 minutes or until the tomatoes start bursting and turn saucy. Heat the oven to 180°C. Stir the orzo, stock, one tablespoon harissa, greens and half the dill into the tomatoes, and bring to simmer. Transfer to the oven for 10 minutes or until the orzo is just tender and the liquid has been absorbed. Toss the prawns with the remaining harissa and a squeeze of lemon. Scatter over the orzo, and baked until cooked through. Serve scattered with dill and lemon wedges to squeeze over.