prawn tangiers

this is the kind of recipe i'd read and think - whatever. prawns and spinach - big deal. but somehow, despite the very modest list of ingredients, this was so succulent and lovely that i'm sure it will become a staple. valentine warner, whose recipe it is, is rarely off the mark (apart from that sloe gin jelly which i will never forgive.)

one note: don't use baby spinach from supermarket bags. this is the job for the old, dark green leaves.

PRAWN TANGIERS
for two

100 raw prawns, peeled
2 large bunches of spinach, washed thoroughly and chopped into wide ribbons

2 vine tomatoes
1 garlic clove
1 level tsp of cumin seeds
3 tbs olive oil
juice of a 1/4 of lemon
sea salt and black pepper

dry fry the cumin seeds in a frying pan till you can smell them - they'll get darker but just make sure you don't burn them. when they're done, chuck in the olive oil, then the spinach. you'll have to do it in batches, turning the leaves in the pan as they wilt. then put in the garlic, the tomatoes, the lemon juice and the seasoning. cook quickly so you get the moisture to evaporate but the whole thing doesn't burn.

you can cook the prawns in some olive oil separately but i just cut each into half and added them to the pan at the end. they're ready when they've changed colour. that's it. taste for seasoning and tuck in.