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Spicy Prawns with Lime, Farro and Coriander

by Laura Agar Wilson from Grains as Mains

This delicious recipe for spicy prawns served with an avocado and farro salad and a fresh hit of lime makes an easy and satisfying dinner, ideal for a busy weeknight.

From the book

Laura Agar Wilson


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.

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175g (6oz) uncooked farro
Salt and freshly ground black pepper
2 tbsp olive oil
3 garlic cloves, crushed
450g (1lb) prawns, peeled and deveined
2 tomatoes, diced
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)

Essential kit

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.

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From the book: Grains as Mains

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