The kind of Mexican plate you make on repeat. lime and coriander, a proper roast, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the lime and coriander elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the lime and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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