Recipe photograph by Maja Smend
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Nutritional information (per serving)
- 1 tbsp extra-virgin olive oil, plus extra to drizzle
- 1 red onion, finely sliced
- 3 garlic cloves, finely chopped
- a good pinch of crushed chillies
- 1 x 400g tin Taste the Difference Pomodorini cherry tomatoes
- a small glass white wine (or use 150ml water or stock)
- a pinch of sugar
- 1 x 180g pack large raw prawns
- ½ x 28g pack flat-leaf parsley, leaves chopped
- 75g feta cheese
- 4 slices rustic or ciabatta bread, toasted
- 1 lemon, cut into wedges
Step by step
- Heat the olive oil in a deep frying pan and gently cook the onion, covered, for about 5 minutes until soft.
- Stir in the garlic and chilli; cook for a minute. Increase the heat, add the tomatoes and wine (or water or stock), cover, bring to the boil and simmer gently for 10 minutes. Remove the lid and bubble for a further few minutes. Season to taste with salt, black pepper and a pinch of sugar.
Add the prawns and half the parsley, cover and cook for 2 minutes until the prawns are cooked through.TipPrawn saganaki is a rustic Greek dish made with tomatoes, prawns and feta cheese.
- Crumble over the feta and sprinkle with the remaining parsley; leave to stand for a minute. Serve with the toasted bread, drizzled with olive oil, and the lemon wedges.