Our tested Charred Prawn Pilaf: sun-drenched, generous, and balanced with feta and dill. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the feta and dill elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the kalamata olives and the rest of the feta and dill flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Greek
Members
Weeknight-friendly Sweet Potato Scramble with the lemon and oregano we come back to again and...
Greek Our tested Glazed Salmon Stew: charcoal-grilled, generous, and balanced with garlic and...
Greek Weeknight-friendly Tofu Pudding with the olive and caper we come back to again and again. Big...
Greek
Members
The kind of Greek plate you make on repeat. olive and caper, a proper grill, and a finish of...