Shrimp saganaki with tomato, feta and pearl barley

Ingredients

For 1 serving

• Shrimp150 g
• Pearl barley60 g
• Cherry tomatoes200 g
• Spring onions2
• Garlic1 clove
• Chili pepper0.5
• Feta35 g
• Parsley5 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, lactose, shellfish,

In season: June – September

Method

1. Rinse the pearl barley and boil it in salted water for 25 minutes, until tender but still with some bite; drain.
2. Meanwhile peel the prawns, slit them along the back and remove the dark vein. Slice the spring onions, chop the garlic and parsley, slice the chilli, quarter the cherry tomatoes and cube the feta.
3. Heat the extra virgin olive oil in a frying pan over medium heat and fry the spring onions, garlic and chilli for 3 minutes, until soft. Add the cherry tomatoes, season with salt and cook for 8 minutes, until they collapse into a sauce.
4. Add the prawns and feta, cover and cook for 4 minutes over medium-low heat, until the prawns are pink and opaque and the feta starts to melt.
5. Serve the prawns over the barley with plenty of parsley.