Soup as a dinner is an ideal way to reduce your kcal without reducing flavor.
For 2-3portions, clean and chop 1 stem of white celery, 1 leek, 1 red bell pepper, 1 yellow, 4 garlic cloves and 1 chili. Put everything in a tagine. Add a few bay leaves, 1 teaspoon of fennel seeds, the zeste of 1/2 lemon and some stems of fresh tarragon. Spread some oil. Bake in the oven 200° for 20 mins ( no lid).
Soak a pinch of saffron in a few table spoons of hot water.
Boil 80 grams of fregola al dente.
Stir the vegetables. Add 150 ml of white wine, 150 ml of vegetal stock and the saffron. Put back in the oven for another 20 mins. Stir again. Taste, add pepper and salt. Add 250 grams of scampi. Cover the tagine. Put back in the oven for another 20 minutes. Mix with the fregola. Serve with some fresh tarragon and lemon wedges.