with toasted ciabatta
This recipe is simple to prepare—simply pop it all in an oven dish—but in terms of flavour, it really packs a punch. If you're a fan of meaty prawns and salty Greek style cheese then this is definitely the dish for you!
Allergens
Utensils
Tags
Prawns
150 grams
Onion
1 unit(s)
Garlic
2 unit(s)
Bell Pepper
1 unit(s)
Parsley
5 grams
Greek Style Cheese
100 grams
Ciabatta
2 unit(s)
Dried Oregano
1 sachet(s)
Chopped Tomato with Onion & Garlic
1 pack(s)
Dried Chilli Flakes
2 sachet(s)
Vegetable Stock
1 sachet(s)
Salt
0.5 tsp
Sugar
0.5 tsp
Water
to taste
Oil
to taste
Pepper
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press)
- Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- In a large oven dish, mix prawns, chopped tomato, bell pepper, half the oregano, stock, chilli flakes (use less if you don't like spice), onion, garlic and 100ml water (per 2P). IMPORTANT: Wash hands and equipment after handling raw prawns.
- Season with ½ tsp salt (per 2P), ½ tsp sugar (per 2P) and pepper.
- Place the whole block of Greek style cheese on top of everything.
- Scatter over the remaining oregano and drizzle over a little oil.
- Bake on the top shelf of the oven until bubbling and cooked through, 30-35 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Meanwhile, roughly chop the parsley (stalks and all).
- When everything is almost ready, halve the ciabatta lengthways then pop into the oven, cut-side up, to warm through, 2-3 mins.
- Divide the baked prawns between plates.
- Sprinkle over the chopped parsley.
- Serve the ciabatta alongside.
1908
kJ
Energy (kJ)
456
kcal
Energy (kcal)
15.5
g
Fat
9
g
of which saturates
51.9
g
Carbohydrate
19.1
g
of which sugars
6.9
g
Dietary Fiber
27.7
g
Protein
78
mg
Cholesterol
7.68
g
Salt
