- 200 g Taverna Finest salad cheese in block or Taverna Finest salad cheese in cubes
- 300 g raw prawns
- 50 ml white wine
- 2 peppers
- 1 courgette
- 2 tins of chopped tomatoes
- A sprinkle of chilli
- 1 onion
- 3 cloves of garlic
- 3 spring onions
- 1 tsp sugar
- 1 tsp balsamic vinegar
- Salt and pepper
- 50 ml oil
- 1 lemon
- 2 handfuls of parsley. Save one handful for garnishing.
Saganaki with salad cheese and prawns
Try a deliciously fresh and summery grilled dish with salad cheese, vegetables and prawns.
This recipe has been developed by Samantha Fotheringham, who blogs under the same name.
Clean the prawns and remove the shells. Remember to remove the small black intestinal tract.
Wash the vegetables and chop them coarsely.
Peel the onions and garlic and clean the spring onions.
Chop all of them finely.
Wash the parsley and chop coarsely.
Take out a large pan and sauté the onion, garlic and spring onion in about 25 ml oil for around 2-3 minutes.
Add the pepper, courgette and a handful of parsley.
Allow to simmer for a further 2-3 minutes.
Then add the white wine and sprinkle with salt and pepper.
Leave again to simmer for about 10 minutes, until the wine has almost evaporated.
Add the chopped tomato and season with a dash of chilli, sugar and balsamic vinegar.
If so desired, add a little more salt and pepper.
Leave it all to stand and cook uncovered for a further 10 minutes until the sauce has reduced.
In another pan, quickly fry the prawns for 1-2 minutes in about 25 ml oil.
Take out a large baking tray or dish and pour in the tomato sauce.
Then cover with the prawns and salad cheese.
Place the dish in the oven at 200 degrees Celsius for fan-assisted ovens for about 10 minutes, until the cheese has melted.
Serve the dish in the tray with slices of lemon and a sprinkling of chopped parsley.
Accompany if you like with wholegrain baguettes.