Saganaki Prawn Salad
Recipe Serves 4 people
Ingredients
- 1 tbsp oil, olive extra virgin
- 1 onion, red small, finely diced ½ for frying and thinly slice the other ½ for serving
- 3 clove garlic crushed
- 600 g prawns, green tails intact
- ¼ bunch oregano, fresh finely chopped
- ¼ bunch parsley, flat leaf, fresh finely chopped
- 1 punnet tomato, cherry halved
- 120 g cheese, feta crumbled
- 300 g lettuce, leaves, mixed equal to 6 cups
- 1 capsicum, yellow thinly sliced
- 8 slice bread, wholemeal sourdough GF if required
Instructions
- Preheat an oven grill on medium-high heat.
- Heat oil in a large ovenproof frying pan over medium-high heat. Add the finely diced onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant.
- Add prawns, oregano and half the parsley. Cook, stirring occasionally, for 5 minutes or until prawns are pink and cooked through. Add tomatoes. Cook for 1 minute or until just starting to collapse.
- Top with feta. Place under grill. Grill for 2 to 3 minutes or until feta is heated through. Sprinkle with remaining parsley.
- Toss with salad greens, capsicum and thinly sliced onion. Serve with bread slices.
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