Ingredients

Steps

• Blanch tomatoes in boiling water for 30 seconds, then drain and peel.
• Quarter tomatoes, discard seeds/juice, and roughly chop the flesh.
• Toast cumin seeds in a dry frying pan until fragrant.
• Add 30ml olive oil and spinach to the pan and cook until wilted.
• Stir in tomatoes, garlic, and lemon juice, then simmer for 8 minutes until moisture evaporates.
• Transfer the spinach mixture to a bowl and clean the pan.
• Heat remaining 15ml oil and fry chopped prawns for 3 minutes until pink.
• Return spinach mixture to the pan, heat through, and serve.