Prawn and Preserved Lemon Orzo Bowls with Sumac Onions

Ingredients

• 400 g raw king prawns
• 300 g orzo pasta
• 2 preserved lemon
• 1 red onion
• 2 tsp sumac
• 3 clove garlic cloves
• 4 tbsp olive oil
• 30 g flat-leaf parsley
• 100 g baby spinach

Method

1. 1

   Cook the orzo in boiling salted water for 8 minutes until al dente. Drain, reserving a mugful of cooking water.

2. 2

   Thinly slice the red onion and toss with sumac and a pinch of salt. Leave for 10 minutes to soften slightly.

3. 3

   Finely chop the preserved lemon flesh and skin. Heat 2 tbsp olive oil in a wide frying pan over a medium heat, add the garlic and fry for 1 minute. Add the prawns and cook for 2 minutes each side until pink.

4. 4

   Add the drained orzo to the prawn pan with the preserved lemon, a splash of cooking water and baby spinach. Toss together over the heat for 1 minute until the spinach wilts.

5. 5

   Divide between four bowls, top with sumac onions, scatter over chopped parsley and drizzle with the remaining olive oil.