PRAWN SAGANAKI 🍤

WHAT DO YOU NEED?
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp chilli flakes (optional)
• 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 60ml dry white wine (optional but recommended)
• 250–300g raw king prawns, peeled & deveined
• 75g feta cheese, crumbled
• Salt & black pepper, to taste
• Fresh parsley (optional, for garnish)
• Crusty bread or ciabatta, to serve

LETS COOK
Heat olive oil in a pan over medium heat. Add onion and cook for 4–5 mins until soft. Stir in garlic, oregano and chilli flakes, cook 1 min.
Add tomato purée and cook for 1 min, then pour in white wine (if using). Simmer for 2 mins. Add chopped tomatoes, season, and simmer 8–10 mins until slightly thickened.
Stir in prawns and cook for 3–5 mins until pink and just cooked through.
Sprinkle over feta and let it soften slightly (don’t fully melt). Garnish with parsley.
Serve hot with toasted bread for dipping.