Prawn and tomato stew with fregola and coriander pesto

1 hrServes 4

A spiced prawn and tomato stew with charred cherry tomatoes, fregola pasta, and a bright coriander-pine nut pesto.

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prepPeel and finely chop 1 large onion
prepPeel and crush 3 garlic cloves
prepPeel and finely grate 2 cm fresh ginger
prepFinely chop 1 green chilli with seeds
prepLightly crush 1½ tsp coriander seeds in a mortar
prepLightly crush 1 tsp cumin seeds in a mortar
prepLightly bash 6 cardamom pods
prepFinely chop 15 g dill
prepDefrost 400 g frozen king prawns, peel and devein
prepRoughly chop 20 g coriander
prepFinely chop 1 green chilli with seeds
prepLightly toast 35 g pine nuts
prepFinely grate lemon zest to get 1½ tsp, cut lemon into wedges
220 g cherry tomatoes	Char tomatoes in hot pan, 5 min	Remove tomatoes, set aside	Stir in fregola, prawns & charred tomatoes	Cover, cook 5–6 min until prawns cooked	Finish with pesto, serve with lemon wedges
5 ml olive oil (for charring tomatoes)
1 large onion, peeled and finely chopped (180 g)	Sauté onion until softened, 5 min
3 garlic cloves, peeled and crushed	Add aromatics, spices, dill & paste, 2 min
2 cm piece fresh ginger, peeled and finely grated (15 g)
1 green chilli, finely chopped, seeds and all
1½ tsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
6 cardamom pods, lightly bashed
15 g dill, finely chopped
2 tsp tomato paste
400 g tinned chopped tomatoes	Add tinned tomatoes, water & seasoning	Simmer 25 min until sauce thickens
Salt and black pepper to taste
120 g fregola	Cook fregola in salted water, 10 min	Drain fregola, toss with oil
400 g frozen king prawns, defrosted, peeled and deveined
20 g coriander, roughly chopped	Pulse pesto ingredients until coarse
1 green chilli, finely chopped, seeds and all
35 g pine nuts, lightly toasted
45 ml olive oil (for pesto)
1½ tsp lemon zest, finely grated, plus lemon wedges to serve

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