PRAWN

SAGANAKI WITH RISONI

Ingredients


1 tbsp olive oil

250 g cherry tomatoes

250 g yellow cherry tomatoes

250 g dried risoni

600 g (24) Coles Medium Raw Prawns, from the
deli

2 cloves garlic, finely chopped

1/2 cup firmly packed fresh continental parsley,
torn

100 g feta, crumbled

Lemon wedges, to serve
Method

1. Heat half the oil in a large non-stick frying pan over
medium heat. Add the combined tomatoes and cook,
stirring often, for 8 minutes or until soft and tender.
Transfer to a large plate.
2. Meanwhile, cook the risoni following packet directions.
Drain.
3. Heat the remaining oil in the pan over medium-high
heat. Add the prawns and garlic. Cook, stirring
occasionally, for 2-3 minutes or until the prawns are
cooked through.
Add the tomatoes, risoni and parsley to the prawn mixture.
Season with salt and pepper. Divide among serving dishes and
top with the feta. Serve with lemon wedges.