Prawn and Feta Saganaki with Rose Harissa
A Greek inspired dish featuring prawns, tomatoes and melting feta.
Serves
4
Featuring
Belazu Harissa Paste
Ingredients
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
Method
- 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.