Saganaki-style prawn and feta traybake
- June 2020
- SERVES 4
- 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.
- 38.3g (10.7g saturated)
- 20g (18.3g sugars)
- 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, chopped into slices
- 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
- 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.
- Add the tinned tomatoes, olives, dried oregano, most of the fresh dill and mint, then transfer to the oven and bake for 40 minutes.
- 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.
- Add the reserved herbs, drizzle with pomegranate molasses and serve with lemon wedges, if using.
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.
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