Saganaki-style prawn and feta traybake

Saganaki-style prawn and feta traybake
  • Serves icon SERVES 4
  • Time icon HANDS-ON TIME 15 MIN, OVEN TIME 50 MIN

Inspired by the favourite Greek recipe, this flavour-packed traybake combines sweet juicy prawns, courgettes and aubergines with feta, olives and herbs.

For something completely different, give chef Ravinder Bhogal’s prawns with tamarind caramel and black pepper a go.

Nutrition: Per serving

Calories
554kcals
Fat
38.3g (10.7g saturated)
Protein
32g
Carbohydrates
20g (18.3g sugars)
Fibre
9.4g
Salt
3.2g
Calories
554kcals
Fat
38.3g (10.7g saturated)
Protein
32g
Carbohydrates
20g (18.3g sugars)
Fibre
9.4g
Salt
3.2g

Ingredients

  • 3 tbsp olive oil
  • 1 red onion, chopped
  • 1 large aubergine, cut into 3cm chunks
  • 2 x 200g packs baby courgettes, sliced horizontally (or use 2 regular courgettes)
  • 4 spring onions, chopped
  • 2 fat garlic cloves, crushed
  • 5cm piece fresh ginger
  • 1⁄2 tsp pul biber chilli flakes (see Know-how) or regular chilli flakes, or a pinch of paprika
  • 2 x 400g tins cherry tomatoes
  • 350g jar kalamata olives (or any olives), pitted and drained
  • 1 tsp dried oregano
  • 20g pack fresh dill, chopped
  • 4 fresh mint sprigs, leaves picked and chopped (reserve a few smaller leaves to garnish)
  • 2 x 200g packs sustainable, large raw peeled prawns
  • 200g barrel-aged feta (see Know-how) or regular feta
  • 1-2 tbsp pomegranate molasses (widely available from most supermarkets)
  • 1 lemon, cut into wedges to serve (optional)

You’ll also need…

  • Hob-safe medium-large shallow roasting tin

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the roasting tin on the hob with 3 tbsp of the oil and cook the red onion for 5 minutes until softening. Stir in the aubergine, courgettes, spring onions, garlic, ginger and chilli flakes, then cook for another 5 minutes.
  2. Add the tinned tomatoes, olives, dried oregano, most of the fresh dill and mint, then transfer to the oven and bake for 40 minutes.
  3. Stir the prawns into the sauce, scatter the feta on top, then bake for a further 10 minutes until the prawns are pink and cooked through.
  4. Add the reserved herbs, drizzle with pomegranate molasses and serve with lemon wedges, if using.

delicious. tips

  1. Pul biber (or aleppo pepper) is Turkish chilli flakes with a deep flavour but mild heat. Buy from Waitrose or online at souschef.co.uk.

    Barrel-aged feta is stored for at least 3 months in wooden barrels. The cheese matures with help from bacteria and yeasts in the wood, giving the feta a creamy texture and rounded but punchy taste.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious. magazine today

Rate & review

Rate

3 votes

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to the digital edition of delicious. magazine