Baked Prawns with Rice, Courgettes, Artichokes & Olives Recipe

Recipe:
Preheat the oven to 200°C/180°C fan.

Boil the rice in plenty of salted water for 10 minutes until just about tender. Drain and put to one side spread out on a large plate to cool evenly.

Meanwhile, cook the onions in the olive oil over a moderate heat for around 10 minutes until soft and translucent. Stir in the garlic and sliced courgettes, turn up the heat to high and cook for 2-3 minutes until the courgettes have softened just a little.

Add the cooked rice, artichokes, olives, lemon zest, stock and cream, seasoning well to taste with salt and black pepper. Mix well to combine and pour into a butter-greased baking dish.

Cook uncovered in the oven for 30 minutes, then add the prawns to the top of the rice mix and get the grill very hot.

Grill the dish for around 8 minutes until the prawns are cooked through, pink and opaque.
Allow to rest for 5 minutes then strew all over with the parsley and rocket leaves giving the dish a good squish from half the lemon and serve the remaining lemon cut into wedges to serve at the table.