"Hearty and warming, this prawn and tomato stew with fregola is a comforting bowl, with the fresh pesto brightening every bite. It pairs beautifully with a crisp, fragrant, quick-pickled vegetable salad; the freshness cuts through the richness of the stew perfectly. I've always loved leafy, lively salads, and I could honestly eat one with every meal, every day. Prawn and tomato stew with fregola and coriander pesto (pictured top) Prep 20 min Cook 50 min Serves 4"
"Put a large saute pan on a high heat. Toss the tomatoes with a teaspoon of oil and, once the pan is very hot, add the tomatoes and cook, shaking the pan a few times, for about five minutes, until blistered and deeply charred all over. Remove from the pan and set aside. Put another two tablespoons of oil in the same pan and return it to the stove on a medium-high heat."
The stew combines blistered cherry tomatoes, tinned chopped tomatoes, aromatics (onion, garlic, ginger, green chilli), and warm spices (coriander, cumin, cardamom) with chopped dill and tomato paste. Fregola cooks in the simmering tomato broth until tender, and king prawns are added near the end to finish. The coriander pesto contains coriander, green chilli, toasted pine nuts, olive oil and lemon zest to brighten the dish. Preparation takes about 20 minutes and cooking around 50 minutes, serving four. A crisp, fragrant quick-pickled vegetable salad is recommended to cut through the stew’s richness.
Read at www.theguardian.com
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