Spicy Prawns with Lime, Farro and Coriander
This refreshing dish makes an ideal supper, marrying luscious prawns with creamy avocado, sweet baby plum tomatoes, and nutty farro. The chilli flakes and lime juice add just the right amount of piquancy.
|175g (6oz)||uncooked farro|
|Salt and freshly ground black pepper|
|2 tbsp||olive oil|
|3||garlic cloves, crushed|
|450g (1lb)||prawns, peeled and deveined|
|½ tsp||chilli flakes|
|1||avocado, pitted and diced|
|150g (5½ oz)||baby plum tomatoes, halved|
|2 tbsp||finely chopped coriander leaves|
|60ml (2fl oz)||lime juice|
|2||lemons or limes, halved, to serve (optional)|
You will need: a large, lidded saucepan.
1. Place the farro in a large, lidded saucepan. Pour over 560ml (19fl oz) of water and add ½ teaspoon salt. Bring to the boil over a medium heat. Then reduce the heat to medium-low, cover, and cook for 50-60 minutes, until tender. Remove from the heat, drain any remaining water, and transfer to a large bowl. Set aside.
2. Meanwhile, heat the oil in a large, lidded frying pan over a medium heat. Add the garlic and cook for about 1 minute, stirring, until fragrant. Then add the prawns, tomatoes, and chilli flakes and stir well. Cover and cook for about 10 minutes or until the prawns are pink and cooked through. Season to taste and remove from the heat.
3. Add the avocado, baby plum tomatoes, and coriander to the farro. Mix well to combine. Drizzle over the lime juice and toss lightly to coat. Taste and adjust the seasoning and divide evenly between four plates. Top with the spicy prawns and serve hot with the lemons or limes, if using.