Prawns in cherry tomato broth with chard and wholemeal bread

Ingredients

For 1 serving

• Shrimp180 g
• Cherry tomatoes200 g
• Swiss chard200 g
• Whole wheat bread60 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Chili pepper0.5
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. Bring a small pan of water to the boil. Meanwhile wash the chard, trim the ends of the stalks and cut the leaves into wide strips.
2. Salt the water and cook the chard for 4–5 minutes, until tender, then drain, let it cool a little and squeeze it firmly by hand.
3. Peel the prawns if needed and remove the black vein along the back with a toothpick; wash the cherry tomatoes and quarter them.
4. In a frying pan warm the oil over medium heat with the crushed garlic and the chilli for a minute without letting them burn, then add the tomatoes and a pinch of salt and cook for 8 minutes, until they break down into a sauce.
5. Add the prawns and chard and cook for 3–4 minutes, until the prawns turn pink and opaque; don't go longer or they turn rubbery.
6. Meanwhile toast the wholemeal bread slices in a pan or toaster. Turn off the heat, scatter with chopped parsley and serve with the bread.