Prawn Saganaki

• 4garlic cloves, minced
• 1red pepper, deseeded and diced
• 1 x 400gtin chopped tomatoes
• salt and black pepper
• 1large onion, finely diced
• 1 tspdried oregano
• ½ tspchilli flakes
• 100 mldry white wine
• 3 tbspolive oil
• 600 graw king prawns, peeled and deveined
• 150 gfeta cheese, crumbled
• 15 gfresh flat-leaf parsley, chopped

Method

1. 1Heat the oven to 220°C/200°C fan. Heat the olive oil in a large ovenproof frying pan over medium heat. Add the onion and red pepper and cook for about 7 minutes, stirring now and then, until softened and the onion is translucent at the edges.
2. 2Stir in the garlic, oregano and chilli flakes. Cook for 1 minute, until fragrant.
3. 3Pour in the white wine and let it bubble for 2 minutes to reduce slightly. Tip in the chopped tomatoes, add black pepper and only a little salt, as the feta is salty, and simmer for around 8 minutes until the sauce has thickened and turned a deep brick red.
4. 4Nestle the prawns into the sauce in a single layer. Cook for 2 minutes, just until they begin to turn pink at the edges.
5. 5Scatter the crumbled feta generously over the top.
6. 6Transfer to a 200°C fan oven and bake for 8–10 minutes, until the feta is golden at the edges and the prawns are pink and cooked through.
7. 7Scatter over the chopped parsley and serve straight away.

Per serving

kcal

428

protein

42.1g

fibre

3.5g

carbs

15.8g

fat

19.5g