Prawn Saganaki with Feta and Rice

• 3 tbspolive oil
• 1onion, finely chopped
• 3garlic cloves, sliced
• 1/2 tspchilli flakes
• 2 tspdried oregano
• 1 x 400gtin chopped tomatoes
• 200gcherry tomatoes, halved
• 500graw peeled king prawns
• 150gfeta, crumbled
• 20gparsley, chopped
• 1lemon, cut into wedges
• fine salt
• black pepper
• 250gbasmati rice

Method

1. 1Rinse the rice and cook it in salted boiling water for 10 to 12 minutes until tender. Drain and leave covered.
2. 2Heat the olive oil in a wide frying pan with a lid over a medium heat. Cook the onion for 7 minutes until soft, then add the garlic, chilli flakes and oregano for 1 minute.
3. 3Add the chopped tomatoes and cherry tomatoes with a good pinch of salt and pepper. Simmer for 8 minutes until the sauce thickens and the cherry tomatoes collapse. It should be thick enough to hold the prawns rather than drown them.
4. 4Stir in the prawns and cook for 2 minutes until they start to turn pink. Scatter the feta over the top, put the lid on and cook for 2 to 3 minutes more until the prawns are pink and opaque all the way through and the feta has softened into the sauce without fully melting.
5. 5Scatter with parsley and serve over the rice with lemon wedges for squeezing. Feta is salty, so taste before adding more salt.

Per serving

kcal

610

protein

41.5g

fibre

5.4g

carbs

66.4g

fat

19.9g