- 3 large handfuls spinach
- 1tbsp olive oil
- 2 garlic cloves, sliced
- 300g (10oz) cherry tomatoes, halved
- 2 heaped tsp baharat, za'tar or ras el hanout spice mix (from Bart's)
- 500g (1lb 2oz) raw king prawns
- juice 1-2 lemons
- bunch coriander leaves, chopped
Heat a large frying pan, add the spinach and toss frequently, until it has just wilted. Remove and set aside. Add the oil to the pan and gently fry the garlic for a minute, then add the tomatoes with the baharat and cook for another couple of minutes, until the tomatoes are beginning to soften and the spices are fragrant.
Turn the heat right up, add the prawns with a generous amount of sea salt and cook, stirring frequently, for 2 minutes, until the prawns are cooked through. Add the spinach, lemon juice and coriander, cook for 30 seconds more then remove from the heat and serve immediately.
Baharat is an aromatic Middle Eastern spice mix containing paprika, coriander and black pepper. It's warm and spicy rather than hot.