This popular dish is served as a hot mezze or for lunch with a bitter leaf salad. Traditionally cooked in an earthenware pot, ramekin dishes are a suitable option. Serve with crusty bread.
Serves: 4
INGREDIENTS
3 tablespoons olive oil
1 large red onion, thinly sliced
1 each red and green capsicum, thinly sliced
3 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon caraway seeds, toasted
½ teaspoon chilli flakes
sea salt and ground pepper
2 teaspoons pomegranate molasses
400 gram tin crushed Italian tomatoes
small handful basil leaves, ripped
400 grams large, peeled raw prawns, (I allow 5 prawns per person)
100 grams haloumi cheese, grated
METHOD
Preheat the grill to its highest setting.
Heat the oil in a large sauté pan over medium heat. Add the onion, capsicums, garlic and spices with a good pinch of salt and cook for 15 minutes until the vegetables are tender. Stir in the pomegranate molasses, tomatoes and basil and bring to the boil. Cook for 5 minutes.
Add the prawns to the sauce and cook for about 8 minutes, or until they’re just cooked through. Divide the prawns and sauce evenly among 4 individual baking dishes or tip into one large baking dish and scatter over the haloumi then a grind of pepper.
Place under the grill until the cheese has melted and is golden in places.
Serve hot with lots of crusty bread.
Cook's note: Haloumi doesn’t melt into a bubbling mass like mozzarella but is still very delicious. The salty cheese is perfect with the prawns and tomato-based sauce.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!