Prawn and Tomato Stew with Coriander–Pine Nut Relish, Delicata Squash, and Tahini-Dressed Dragon Tongue Beans

Prawn and Tomato Stew

Reducing the tomatoes before adding the prawns produces a concentrated sauce without overcooking the seafood. Green pepper and warm spices balance the tomatoes’ sweetness.

Ingredients

• 1½ lb large raw prawns, peeled and deveined
• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 large green bell pepper, cut into ¾-inch pieces
• 4 cloves garlic, thinly sliced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground allspice
• ¼ tsp chile flakes, or to taste
• 1 lb ripe tomatoes, coarsely chopped
• 12 oz cherry tomatoes, left whole
• ¼ cup water, plus more as needed
• ¾ tsp fine sea salt, divided, plus more to taste
• ¼ tsp freshly ground black pepper
• 1 lemon cut into wedges, for serving

Instructions

1. Pat the prawns dry and refrigerate while making the sauce.
2. Heat the olive oil in a wide, heavy sauté pan over medium heat. Add the onion, green pepper, and ½ teaspoon salt. Cook for 10–12 minutes, stirring occasionally, until softened and lightly golden.
3. Add the garlic and cook for 1 minute. Stir in the tomato paste, cumin, coriander, allspice, and chile flakes; cook for another minute until fragrant.
4. Add the chopped tomatoes, cherry tomatoes, water, and black pepper. Simmer uncovered for 18–22 minutes, stirring occasionally, until the chopped tomatoes collapse and the sauce is thick and glossy. Leave some cherry tomatoes intact. Add a splash of water if the sauce catches before the vegetables soften.
5. Season the prawns with the remaining ¼ teaspoon salt. Fold them into the simmering sauce and cook gently for 3–5 minutes, turning once, until opaque and just firm; the thickest part should reach 145°F. Remove from the heat promptly.
6. Taste the sauce for salt. Serve immediately with the coriander–pine nut relish and lemon wedges.

Notes

• Make the tomato sauce up to two days ahead, but add the prawns only just before serving.
• The finished stew should mound softly in a bowl rather than spread like soup.

Coriander–Pine Nut Relish

Fresh coriander, lemon, and chile cut through the concentrated tomatoes, while toasted pine nuts provide richness and texture.

Ingredients

• ¼ cup pine nuts
• 1 cup packed coriander leaves and tender stems
• 1 small garlic clove, finely grated
• ½ green chile, finely chopped, seeds removed for less heat
• 1 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil
• ¼ tsp fine sea salt, or to taste

Instructions

1. Toast the pine nuts in a dry skillet over medium-low heat for 3–5 minutes, shaking frequently, until golden. Transfer to a plate and cool.
2. Finely chop the coriander and roughly chop about half the pine nuts. Combine with the remaining whole pine nuts, garlic, chile, lemon juice, olive oil, and salt.
3. Taste and adjust the lemon and salt. Keep the relish coarse and spoonable rather than blending it smooth.

Notes

• For the freshest color and flavor, stir in the lemon juice shortly before serving.

Roasted Delicata Squash with Za’atar

High heat caramelizes the squash’s cut surfaces while keeping the flesh creamy. Za’atar adds a tart, herbal finish that connects it to the tahini dressing.

Ingredients

• 2 medium delicata squash, about 1½ lb total
• 2 tbsp extra-virgin olive oil
• ½ tsp fine sea salt
• 2 tsp gluten-free za’atar blend

Instructions

1. Heat the oven to 425°F. Scrub the squash, halve lengthwise, and scoop out the seeds. Leave the edible skin on and cut crosswise into ½-inch crescents.
2. Toss with the olive oil and salt. Spread in a single layer on a large sheet pan, leaving space between the pieces.
3. Roast for 15 minutes, turn, and roast for another 10–15 minutes until tender with deeply browned edges.
4. Toss the hot squash with the za’atar and serve warm.

Notes

• Add the za’atar after roasting so its herbs and sesame seeds do not scorch.

Dragon Tongue Beans

Brief blanching keeps these broad snap beans tender but structured. Their mild flavor is a clean counterpoint to the roasted squash and rich tahini.

Ingredients

• 12 oz dragon tongue beans, stem ends trimmed
• 1 tsp extra-virgin olive oil
• 1 tsp fresh lemon juice
• to taste salt, plus more for the blanching water

Instructions

1. Bring a large pot of well-salted water to a boil. Add the beans and cook for 4–6 minutes, until tender with a little bite; begin checking early if the beans are small.
2. Drain well and spread briefly on a clean towel so excess water does not dilute the tahini sauce.
3. Toss with the olive oil, lemon juice, and a little salt. Serve warm or at room temperature.

Notes

• The purple markings naturally fade during cooking; judge doneness by tenderness rather than color.

Lemon Tahini Sauce

Lemon and cold water turn tahini into a creamy, pourable dressing that clings to the beans and balances the sweet squash.

Ingredients

• ⅓ cup well-stirred tahini
• 2 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• ¼ tsp fine sea salt
• ¼ cup cold water, plus more as needed
• 1 tsp gluten-free za’atar blend, for finishing

Instructions

1. Whisk together the tahini, lemon juice, garlic, and salt. The mixture will tighten initially.
2. Whisk in the cold water a little at a time until smooth and the consistency of thick cream. Add more water by the teaspoon if needed.
3. Use to dress the beans and spoon alongside the squash. Finish the vegetables with the remaining za’atar.

Notes

• If made ahead, refrigerate and loosen with a little water before serving; tahini thickens as it stands.

Overall Timing / Workflow

The tomato sauce and squash cook in parallel, leaving only the beans and quick-cooking prawns for the final minutes.

Instructions

1. 0:00 — Heat the oven to 425°F. Prepare the squash and begin chopping the stew vegetables.
2. 0:10 — Put the squash in the oven and start softening the onion and pepper for the stew.
3. 0:20 — Add the tomatoes to the stew. Turn the squash when its first side is browned.
4. 0:25 — Make the tahini sauce, toast the pine nuts, and chop the relish ingredients. Bring the bean water to a boil.
5. 0:35 — Check the squash and remove when tender and browned. Blanch and drain the beans; finish the relish.
6. 0:40 — Check that the tomato sauce is thick and well seasoned, then add the prawns. Dress the vegetables while the prawns cook.
7. 0:45 — Spoon the stew into warm bowls, add the relish and lemon wedges, and serve with the vegetables.

Plating

Keeping the vegetable side separate preserves the distinction between the bright, creamy tahini and the rich tomato stew.

Instructions

1. Divide the prawn stew among four shallow bowls, keeping some whole tomatoes and prawns visible.
2. Spoon the coriander–pine nut relish over the center of each bowl and tuck a lemon wedge against the rim.
3. Lightly coat the beans with some tahini sauce and arrange on side plates with the roasted squash. Add the remaining sauce in broad spoonfuls and finish with za’atar.

Leftover Path

Separate storage keeps the herbs fresh and prevents the vegetables from becoming waterlogged. Gentle reheating protects the prawns from turning rubbery.

Instructions

1. Refrigerate leftovers within two hours in separate airtight containers. Use the cooked prawn stew within two days and the vegetables, tahini sauce, and relish within three days.
2. Reheat the stew gently, covered, with a splash of water until it reaches 165°F; avoid prolonged boiling.
3. Rewarm the squash in a 400°F oven for 8–10 minutes. Serve the beans chilled or briefly warmed, with tahini loosened using a little cold water.
4. Use leftover squash and beans as a room-temperature vegetable plate with tahini and any remaining relish.