This is the perfect dish to serve with lots of crusty bread for mopping up all the lovely garlicky, lemony juices.
Serves: 2
INGREDIENTS
10 large raw, peeled prawns, tail on
2 medium vine tomatoes, roughly chopped
zest and juice 1 lemon
¼ cup olive oil
2 cloves garlic, crushed
pinch chilli flakes
1 teaspoon dried oregano, preferably Sicilian
sea salt and ground pepper
125 grams firm feta cheese, broken into large pieces
TO SERVE
1 tablespoon chopped parsley
METHOD
Preheat the oven to 200°C fan bake.
Toss the prawns with all the ingredients except the feta. Tip into a medium, shallow, ovenproof baking dish. Break the feta into large pieces and nestle into the dish. Spoon over some of the juices and a grind of pepper.
Bake for 15 minutes, until the prawns are just cooked. Scatter over the parsley.
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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.