An easy and delicious version of this Greek way with prawns from ” The Art of the Larder” by Claire Thomson. Serve with plenty of crusty bread to mop up the lemony prawn juices.
Ingredients
- 250 g firm feta cheese
- 24 good sized raw prawns peeled and deveined
- 200 g ripe cherry or vine tomatoes, halved
- 1 large lemon zest grated and juiced
- 1 clove garlic finely chopped or crushed
- 75 ml olive oil plus extra to serve
- a good pinch chilli flakes
- 1 tsp dried oregano
- salt and freshly ground black pepper
- 2 tbsps chopped fresh dill
- Crusty bread to serve
Servings:
Instructions
- Preheat the oven to 200 C, Fan 180 C.
- Break the feta into large pieces and place in a large shallow baking dish. Toss the prawns with the tomatoes, lemon zest and juice, garlic, olive oil, chilli flakes, oregano and salt and pepper to taste.
- Spoon the prawn mixture over the feta and bake for 15 minutes until the prawns are opaque and cooked through.
- Scatterover the dill, season with a little more olive oil and serve immediately with plenty of crusty bread to mop up the juices.
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