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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.