Prawns with tomato, feta and rice

Prawns with tomato, feta and rice

Ingredients:

• 1/4 tbsp olive oil
• 1 1/4 spring onions, finely chopped
• 1/2 clove garlic, crushed
• 1/4 long red chili, seeded and finely sliced
• 1/2 tomato, chopped
• 100g can chopped tomatoes
• 150g green prawns, peeled leaving tails intact and deveined
• 1 tbsp seeded black olives, sliced
• 25g feta cheese, crumbled
• Freshly ground black pepper
• Fresh basil or parsley leaves
• Rocket lettuce to serve
• 1/2 cup rice, cooked

Recipe:

Cook rice per packet instructions. Heat oil in a saucepan. Add the spring onions, garlic and chili and cook until the onions soften. Add chopped and canned tomatoes and cook until the sauce starts to thicken. Add the prawns and cook for 5 minutes or until the prawns are cooked through (or grill prawns separately if preferred and mix through the tomato mixture). Add feta and paper to taste, continue to heat until the feta just starts to melt. Place in a serving dish and top with fresh sliced olives and basil leaves. Serve with rocket and steamed rice.