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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!