A warming stew of tiger prawns and chick peas served with a rocket and cherry tomato salad.
Peel and finely dice the red onion and garlic. De seed and dice the peppers. Finely dice the chilli.
Wash the rocket and discard any damaged leaves. Cut the cherry tomatoes and half and mix with the rocket.
Heat the olive oil in a saucepan. Cook the red onion over a medium heat for 5 minutes. Add the peppers and cook for a few minutes before adding the smoked paprika and the garlic. Allow this to cook for another 2 minutes and then add the sherry vinegar to the pan. Reduce to a syrup and add the vegetable stock. Bring to the boil and add the chick peas.
Separate the head from the body on the prawns. Remove the shell of the body and make a small incision in the spine to remove the digestive tract.
Heat a frying pan until very hot. Add the sunflower oil and prawns and cook for 45 seconds on each side. Finish with a squeeze of lemon juice, the chopped chilli and add straight to the stew.
Dress the salad with some olive oil and lemon juice and serve the prawns in a bowl with a little of the salad on top.
«For a vegetarian alternative add additional pulses such as borlotti or kidney beans.»