Prawns baked with tomato and feta

Prawns baked with tomato and feta

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Feta bakes beautifully, as do prawns, and the best thing about this dish is having the garlicky, lemony prawn juices to swoop through with some crusty bread. A versatile cheese, feta is a reliable fridge staple; the prawns are more of a luxury.

Ingredients

Quantity Ingredient
250g firm feta cheese
24 good-sized raw prawns, peeled and deveined
200g ripe cherry tomatoes or halved vine tomatoes, (or use tinned tomatoes drained of their juice and seasoned with salt and pepper)
1 large lemon, grated zested and juiced
1 garlic clove, finely chopped or crushed
75ml olive oil, plus extra to serve
a good pinch chilli flakes
1 teaspoon dried oregano
salt
freshly ground black pepper
2 tablespoons chopped fresh dill
crusty bread, to serve

Method

  1. Preheat the oven to 200˚C.
  2. Break the feta into large pieces and place in a large shallow baking dish.
  3. Toss the prawns with the tomatoes, lemon zest and juice, garlic, olive oil, chilli flakes, oregano and salt and pepper to taste.
  4. Spoon the prawn mixture over the feta and bake for 15 minutes, until the prawns are opaque and cooked through.
  5. Scatter over the dill, drizzle with a little more olive oil and serve immediately, with plenty of crusty bread for mopping up the juices.
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