| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Greek |
| Diet | Other |
| Preparation | Moderate |
| Calories | 358 |
| Fat | 22g |
| Saturates | 5g |
| Protein | 23g |
| Carbs | 20g |
| Sugars | 10g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and finely dice the onion. Peel and thinly slice the garlic cloves. Halve the cherry tomatoes. Crumble the feta. Pit and halve the olives. Finely chop the parsley. Zest and quarter the lemon.
Heat a large ovenproof pot over a medium-high heat. Add the olive oil, then sauté the onion and garlic for approx. 5 minutes until softened. Stir in the tinned tomatoes, cherry tomatoes, chilli flakes, salt, oregano, pepper and the prawns. Allow the sauce to simmer for approx. 8 minutes until it reduces and thickens slightly. Taste and adjust the seasoning but remember that the feta and olives will add extra saltiness.
Preheat the grill to the highest setting.
Scatter the crumbled feta and Kalamata olives over the mixture in the pot. Drizzle over the honey. Transfer the pot to the oven and grill for 5 minutes until the feta is slightly melted and golden.
Remove from the oven, sprinkle over the parsley and lemon zest and serve with lemon wedges on the side.
