This is the perfect dish to serve with lots of crusty bread for mopping up all the lovely garlicky, lemony juices.
Serves: 4
INGREDIENTS
250 grams firm feta cheese
20-24 large raw peeled prawns, tail on
4 medium vine tomatoes, diced
zest and juice 1 large lemon
1/3 cup olive oil
1 clove garlic, crushed
pinch chilli flakes
1 teaspoon dried oregano – Sicilian if possible
sea salt and freshly ground pepper
To serve
2 tablespoons chopped flat-leaf parsley
crusty bread
large, shallow ovenproof baking dish
METHOD
Preheat the oven to 200˚C.
Break the feta into large pieces and place in the baking dish.
Toss the prawns with the remaining ingredients and season. Place the prawns amongst the feta then spoon over the tomato mixture and juices in the bowl. Top with a grind of black pepper and bake for 15 minutes until the prawns are just cooked through. Scatter with parsley and serve hot with plenty of crusty bread for mopping up the juices.
Pantry note: Sicilian oregano is highly prized for its flavour and is available dried on stems at specialty food stores.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.