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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!