Be sure to serve with crusty bread to mop up all the flavour. Photo / Babiche Martens

Prawns With Tomatoes, Olives & Haloumi

This simple dish is a midweek marvel — no-fuss and ready in a snap

This recipe contains all of my favourite flavours in one dish and is a little bit special with prawns, olives and quick-fried haloumi in a simple tomato sauce. I’ve topped it with another favourite — oregano. Prawns are so colourful and make for a stunning meal. All you need is some bread to mop up any juices.

Serves 4

2 Tbsp olive oil
1 small onion, chopped finely
2 cloves garlic, crushed
400g tin diced tomatoes
1 tsp dried oregano
1 tsp sugar
½ tsp salt and pepper
500g large prawns
½ cup roughly chopped mixed olives
150g haloumi, in ½ cm slices
¼ cup chopped Italian parsley, to serve

1. In a large frying pan warm the oil. Add the onion and garlic, cooking for a few minutes to soften. Stir through the tomatoes, oregano, sugar, salt and pepper bringing to a simmer. Stir through the olives.

2. Add the prawns, cooking for 3 or 4 minutes until they turn pink.

3. Pan-fry the haloumi in a hot pan for 30 seconds each side. Dot it among the prawns.

4. Serve with a sprinkle of chopped parsley.

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New Zealand Herald

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