Method
- Zest the lemon. Cut the lemon in half. Juice one half and cut the other half into wedges.
- Heat a large non-stick frying pan over medium-high heat. Add the tomatoes, olives,
1 tablespoon lemon juice and ½ cup (125ml) water. Stir to combine. Season with pepper. Bring to the boil. Reduce heat to medium. Simmer, covered, stirring occasionally, for 15 minutes or until the sauce thickens. - Meanwhile, heat a large non-stick grill pan over medium-high heat. Cook broccolini, stirring, for 3–5 minutes, until tender-crisp. Remove from the pan. Sprinkle over the reserved lemon zest and cover with foil to keep warm.
- While the broccolini is cooking, heat the rice following the packet instructions.
- Add the prawns and basil to the sauce in the pan and cook, stirring occasionally, for 3–5 minutes, until cooked through.
- Divide the rice, prawns and broccolini among plates. Scatter with the feta and extra basil leaves. Serve with the lemon wedges.
Serving tip
Serve with crusty wholemeal bread to soak up the sauce.
Variations
For a dairy-free option, omit feta cheese.
Use fish, chicken breast or turkey breast cut into bite-sized pieces instead of prawns.
Cooking tip
You can buy the prawns already peeled to save you prep time.
If you can’t find peeled prawns, buy double the amount of shelled prawns and peel them.
Money-saving tip
Use frozen prawns and dried herbs as a budget-friendly option.
Storage tip
TO REFRIGERATE: Store prawns in a reusable container for up to 2 days. Reheat in the microwave until hot to serve.
Nutrition tip
Add extra veggies such as green beans, sugar snap peas or baby spinach on the side.
