Prawn Saganaki with Feta and Tomatoes

Make prawn saganaki with feta and tomatoes, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
200 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
200 g Chopped tomatoes, tinned
40 g Feta
60 g Onion
2 cloves, about 6 g Garlic
2 tsp (8 g) Olive oil
1 tsp Dried oregano
A pinch Chilli flakes
A handful, chopped Fresh parsley
1 slice, about 50 g Sourdough
Ingredient notes on the recipe page.

METHOD
1. Soften the onion in the oil over a medium heat for six minutes. Add the garlic, oregano and chilli flakes for a minute more.
2. Add the tomatoes and a pinch of salt and simmer for ten minutes, until a spoon dragged through leaves a trail.
3. Add the prawns and cook for three to four minutes until pink. Crumble the feta over, put a lid on and give it two minutes so the cheese softens without disappearing.
4. Scatter the parsley over. Toast the bread and use it for the sauce.

Contains gluten cereals, milk and crustaceans.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/prawn-saganaki-feta-tomato

AI-generated images illustrating the recipe.

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