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.
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Issue 128
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.