This quick prawn dish is great for an impressive midweek meal
Ingredients
- 1 tbsp olive oil
- 1 red onion, chopped
- 1 large fennel bulb, quartered, sliced and leafy tops reserved
- 395g/14oz can cherry tomatoes
- 200g large cooked, peeled prawns
- handful black or green olives
Method
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Heat the oil in a large pan. Add the onion and fennel and cook for 5 mins, stirring every so often. Add the tomatoes and seasoning, then bring to the boil. Cover and cook on a low heat for 10 mins until the fennel is tender, then stir in the prawns and warm through. Serve scattered with olives and the reserved fennel tops, roughly chopped.