White bean prawn saganaaki

Name: White bean prawn saganaaki
Cuisine: European, Mediterranean
Ingredients: 4 tbsp extra virgin olive oil; 240g white onion, diced; 5 garlic cloves, finely chopped; 2 red chillies, finely chopped; 2 tsp caraway seeds; 2 tsp nigella seeds; 2 tsp dried oregano; 500g tomatoes, roughly chopped; 2 tbsp tomato purée; 2 tbsp honey; 50g feta, crumbled; 200g chard or spinach leaves, roughly chopped; 20g basil, roughly chopped (reserve some leaves to garnish); 1 x 400g can giant white beans or butter beans (or any other white bean), drained and rinsed; 200g raw jumbo prawns, shelled and deveined

9 steps

Updated at: Thu, 17 Aug 2023 08:50:16 GMT

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Ingredients

4 servings

4 Tbspextra virgin olive oil

240gwhite onion

2 tspcaraway seeds

2 tspnigella seeds

2 tspdried oregano

500gtomatoes

roughly chopped

2 Tbsptomato purée

2 Tbsphoney

50gfeta crumbled

200gchard leaves

or spinach, roughly chopped

20gbasil

roughly chopped, reserve some leaves to garnish

1 x 400ggiant white beans

can, or butter beans, or any other white bean, drained and rinsed

200gprawns

raw, jumbo, shelled and deveined

Instructions

Step 1

Preheat the grill to high.

Step 2

Heat the oil in a flameproof casserole over a medium heat, add the onion and cook for 5 minutes until soft and translucent, then add the garlic, chilli and seasoning and cook for 2 minutes to colour and infuse their flavour.

Step 3

Toss in the caraway and nigella seeds with the oregano and stir into the onions for 1 minute before adding the tomatoes, tomato purée, honey and feta. Cover and cook for 12 minutes until the tomatoes have fully broken down and the feta has melted into the sauce. Add a splash of water if it sticks to the bottom of the pan.

Step 4

Uncover the pan and stir so that all the ingredients combine with the sauce, then add the green leaves and basil, reserving a few basil leaves to garnish, and stir for 2 to 3 minutes or until the greens have wilted.

Step 5

Add the beans to the sauce and place the prawns on top.

Step 6

Simmer for 2 minutes then transfer to the grill for 4 minutes to finish cooking the prawns and caramelise the top of the dish.

Step 7

Garnish with the reserved basil leaves and serve.

Step 8

Notes

Step 9

For a smoother sauce, blend the chilli, garlic and onion in a small processor before cooking. For even more flavour, toast the caraway and nigella seeds for 1–2 minutes and crush in a pestle and mortar before adding.