White Bean Prawn Saganaki

White Bean Prawn Saganaki
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Prep: 15 mins Cooks: 30 mins

Ingredients (Serves 4)

Metric
Imperial

  • 4 tbsp extra virgin olive oil
  • 240 g white oniondiced
  • 5 garlic clovesfinely chopped
  • 2 red chilli finely chopped
  • 2 tsp caraway seeds
  • 2 tsp nigella seeds
  • 2 tsp oregano (dried)
  • 500 g tomatoesroughly chopped
  • 2 tbsp tomato puree
  • 2 tbsp honey
  • 50 g feta cheesecrumbled
  • 200 g swiss chardroughly chopped (or spinach leaves)
  • 20 g basil roughly chopped (reserve some leaves to garnish)
  • 400 g white beans (can)drained and rinsed (or butter beans/any other white bean)
  • 200 g jumbo prawnsshelled and deveined

    DinnerLunch

    This dish is from my cookbook Dr Rupy COOKS. The sauce is simple to make, but the flavours are intense, sweet and spicy. The caraway and nigella seeds lend an undertone of earthy flavours with the hum of garlic and kick of red chilli to counter. The greens and beans pack this with more vegetables, but the sauce is full of the good stuff too. You can easily make this vegetarian by simply substituting the prawns with more beans that have plenty of protein.

    Prep: 15 mins Cooks: 30 mins

    Ingredients (Serves 4)

    Metric
    Imperial

    • 4 tbsp extra virgin olive oil
    • 240 g white oniondiced
    • 5 garlic clovesfinely chopped
    • 2 red chilli finely chopped
    • 2 tsp caraway seeds
    • 2 tsp nigella seeds
    • 2 tsp oregano (dried)
    • 500 g tomatoesroughly chopped
    • 2 tbsp tomato puree
    • 2 tbsp honey
    • 50 g feta cheesecrumbled
    • 200 g swiss chardroughly chopped (or spinach leaves)
    • 20 g basil roughly chopped (reserve some leaves to garnish)
    • 400 g white beans (can)drained and rinsed (or butter beans/any other white bean)
    • 200 g jumbo prawnsshelled and deveined

      Preheat the grill to high.

      Heat the oil in a flameproof casserole over a medium heat, add the onion and cook for 5 minutes until soft and translucent, then add the garlic, chilli and seasoning and cook for 2 minutes to colour and infuse their flavour.

      Toss in the caraway and nigella seeds with the oregano and stir into the onions for 1 minute before adding the tomatoes, tomato purée, honey and feta. Cover and cook for 12 minutes until the tomatoes have fully broken down and the feta has melted into the sauce. Add a splash of water if it sticks to the bottom of the pan.

      Uncover the pan and stir so that all the ingredients combine with the sauce, then add the green leaves and basil, reserving a few basil leaves to garnish, and stir for 2 to 3 minutes or until the greens have wilted.

      Add the beans to the sauce and place the prawns on top. Simmer for 2 minutes then transfer to the grill for 4 minutes to finish cooking the prawns and caramelise the top of the dish.

      Garnish with the reserved basil leaves and serve.

      Notes

      For a smoother sauce, blend the chilli, garlic and onion in a small processor before cooking.

      For even more flavour, toast the caraway and nigella seeds for 1–2 minutes and crush in a pestle and mortar before adding.

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