Baked prawns with tomato and feta
Our take on the Greek dish prawn saganaki, with its addictive sweet/sour base, juicy prawns and tangy feta, is a doddle to make.
SERVES 6-8 PREP 25 mins COOK 12-15 mins
✱ 4-5tbsp extra virgin olive oil
✱ 1 red onion, chopped
✱ 2 fat garlic cloves, chopped
✱ 5cm fresh ginger, grated
✱ ½tsp pul biber (Aleppo dried red pepper) or chilli flakes
✱ 2tbsp pomegranate molasses
✱ 400g tin finely chopped tomatoes
✱ 4 sun-dried tomatoes, chopped
✱ 50g pitted Kalamata olives, sliced
✱ 1tsp dried oregano/marjoram
✱ Handful basil leaves, sliced, plus extra small leaves to garnish
✱ 2 fresh mint sprigs, leaves sliced
✱ Juice 1 lemon
✱ 1tsp caster sugar
✱ 20-24 sustainable large raw shell-on king/tiger prawns (keep the tails on if they have them)
✱ 150g feta
YOU WILL NEED
✱ Shallow casserole or ovenproof deep frying pan
Heat 3tbsp of the oil in the casserole or frying pan. Cook the onion, garlic and ginger with a couple
