Prawn and Feta Saganaki with Rose Harissa

A Greek inspired dish featuring prawns, tomatoes and melting feta.

Serves

Belazu Harissa Paste

1 onion, peeled and finely diced

2 cloves garlic, peeled and finely chopped

4 tbsp Olive Oil

Salt and Pepper

12 – 16 large raw prawns

4 large ripe tomatoes

70ml white wine

4 tbsp Belazu Rose Harissa Pesto

100g Feta

Handful fresh basil leaves

All ingredients are available to purchase in our Farm Shop

Place an oven proof frying pan or skillet on a medium heat and when hot, add the olive oil, followed by the onion, garlic and a little salt and pepper. Turn the heat down a little and cook gently for around 15 minutes till the onion and garlic are soft and golden.
Heat the oven to 180˚C. Finely chop the tomatoes, then add to the pan along with the white wine. Turn the heat up and simmer for around 5 minutes or until reduced by a third.
Add the Rose Harissa and stir well to combine. Season with salt and pepper, to your taste.
Arrange the prawns over the top of the tomato base and then crumble the feta all over.
Place in the oven and bake for 10 – 12 minutes. Check to see if the prawns are fully cooked (they should have changed colour and be firm to the touch) and allow to cool for a minute or two. Rip the basil leaves over the top and serve immediately.