• Prawn and feta bake

    Serves: 4
    Cooking Time: 40 mins


    • 80ml (1/3 cup) olive/avocado oil
    • 4 spring onions, finely chopped
    • 2 garlic cloves, crushed
    • 3 jam tomatoes, seeded and chopped
    • 60ml (¼ cup) fresh flat-leaf parsley, finely chopped
    • 30ml (2 tbsp) dried oregano
    • 125ml (½ cup) dry white wine
    • 1kg cooked and shelled prawns
    • 120g feta, crumbled
    • 125ml (½ cup) crème fraîche
    • 60ml (¼ cup) fresh flat-leaf parsley, plus extra for garnish
    • salt and freshly ground black pepper, to taste
    • lemon wedges, to serve
    • tzatziki, to serve



    Heat 45ml (3 tbsp) of the oil in a large frying pan and sauté the onions and garlic for a few minutes. Stir in the tomatoes, parsley, oregano and wine. Cover and cook for about 5 minutes. Add the prawns and continue to cook until the prawns are heated through, about 10 minutes. Transfer to an ovenproof dish.


    Preheat the oven to 180°C.


    For the topping, mix all the ingredients well together and spread over the prawn mixture.


    Cover the dish with foil and bake until the cheese has melted, for about 15 – 20 minutes. Sprinkle withthe extra parsley and serve with the lemon wedges, with a dollop of tzatziki on the side if you so desire.


    To drink: For a refreshing drink over a long lunch, try an iced ouzo spritzer with lemon and soda, spiked with fresh mint.