Prawn Saganaki with Feta and Tomatoes
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Feta is 270 kcal per 100 g, so forty grams is 108 of the 526. It is the point of the dish; cut it further and you have prawns in tomato sauce, which is fine but a different dinner.
A splash of ouzo in the pan before the tomatoes is traditional and about 25 kcal for a tablespoon. White wine does the same job.

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