G
goose1
Guest
- a strong stomach, to look at that god-awful things with their cruel bodies and mean textures
- 150g of tiger prawns (deshelled, deshitted and beheaded) (why I haven’t been a cookbook deal escapes me)
- one bag of rocket
- one garlic clove
- one medium box of cherry tomatoes
- one large red onion
- a few large potatoes
- 2 tbsp reduced fat green pesto (3 syns)
- make some tiny roasties – cut up your tatties, spritz them with some spray oil and hoy them in the oven for about twenty minutes or so until they’re all cooked nice and crisp – if you’ve got an Actifry, chuck them in there (especially as the new model is currently cheap on amazon, see?) – then set aside
- get a pan, spritz with some oil or give it a slick of olive oil – so daring – and gently soften your onions – that’s not a euphemism for resting your tits on the cooker top mind, just so we’re clear
- once they’re softened, chop the tomatoes in half and chuck them in together with the garlic which of course you’ll have minced using one of these fabulous graters I so often bang on about – see? Right here?
- allow everything to soften for a moment or so then chuck in the prawns with a pinch of salt and black pepper, cooking them on medium until they are pink on the outside and opaque in the middle
- serve by putting a few roasties in the middle of the plate, then some rocket, then the tomato, onions and prawns
- drizzle over the pesto because why the **** not, and enjoy!