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Saganaki-style prawn and feta traybake

Name: Saganaki-style prawn and feta traybake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: SERVES 4
Cuisine: Greek recipes
Ingredients: 3 tbsp olive oil; 1 red onion, chopped; 1 large aubergine, cut into 3cm chunks; 2 x 200g packs baby courgettes, sliced horizontally (or use 2 regular courgettes); 4 spring onions, chopped; 2 fat garlic cloves, crushed; 5cm piece fresh ginger, chopped into slices; 1⁄2 tsp pul biber chilli flakes (see Know-how) or regular chilli flakes, or a pinch of paprika; 2 x 400g tins cherry tomatoes; 350g jar kalamata olives (or any olives), pitted and drained; 1 tsp dried oregano; 20g pack fresh dill, chopped; 4 fresh mint sprigs, leaves picked and chopped (reserve a few smaller leaves to garnish); 2 x 200g packs sustainable, large raw peeled prawns; 200g barrel-aged feta (see Know-how) or regular feta; 1-2 tbsp pomegranate molasses (widely available from most supermarkets); 1 lemon, cut into wedges to serve (optional); You’ll also need…; Hob-safe medium-large shallow roasting tin

Published: 22 Jun 20
Updated: 25 Mar 24

Inspired by the favourite Greek recipe, this flavour-packed traybake combines sweet juicy prawns, courgettes and aubergines with feta, olives and herbs.

For something completely different, give chef Ravinder Bhogal’s prawns with tamarind caramel and black pepper a go.

Easy
June 2020

Test kitchen approved

SERVES 4
HANDS-ON TIME 15 MIN, OVEN TIME 50 MIN

Inspired by the favourite Greek recipe, this flavour-packed traybake combines sweet juicy prawns, courgettes and aubergines with feta, olives and herbs.

For something completely different, give chef Ravinder Bhogal’s prawns with tamarind caramel and black pepper a go.

Nutrition: Per serving

Calories: 554kcals
Fat: 38.3g (10.7g saturated)
Protein: 32g
Carbohydrates: 20g (18.3g sugars)
Fibre: 9.4g
Salt: 3.2g

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Ingredients

3 tbsp olive oil
1 red onion, chopped
1 large aubergine, cut into 3cm chunks
2 x 200g packs baby courgettes, sliced horizontally (or use 2 regular courgettes)
4 spring onions, chopped
2 fat garlic cloves, crushed
5cm piece fresh ginger, chopped into slices
1⁄2 tsp pul biber chilli flakes (see Know-how) or regular chilli flakes, or a pinch of paprika
2 x 400g tins cherry tomatoes
350g jar kalamata olives (or any olives), pitted and drained
1 tsp dried oregano
20g pack fresh dill, chopped
4 fresh mint sprigs, leaves picked and chopped (reserve a few smaller leaves to garnish)
2 x 200g packs sustainable, large raw peeled prawns
200g barrel-aged feta (see Know-how) or regular feta
1-2 tbsp pomegranate molasses (widely available from most supermarkets)
1 lemon, cut into wedges to serve (optional)

You’ll also need…

Hob-safe medium-large shallow roasting tin

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Method

Heat the oven to 200°C/180°C fan/gas 6. Put the roasting tin on the hob with 3 tbsp of the oil and cook the red onion for 5 minutes until softening. Stir in the aubergine, courgettes, spring onions, garlic, ginger and chilli flakes, then cook for another 5 minutes.
Add the tinned tomatoes, olives, dried oregano, most of the fresh dill and mint, then transfer to the oven and bake for 40 minutes.
Stir the prawns into the sauce, scatter the feta on top, then bake for a further 10 minutes until the prawns are pink and cooked through.

Add the reserved herbs, drizzle with pomegranate molasses and serve with lemon wedges, if using.

Recipe from June 2020 Issue

Nutrition

Nutrition: per serving

Calories: 554kcals
Fat: 38.3g (10.7g saturated)
Protein: 32g
Carbohydrates: 20g (18.3g sugars)
Fibre: 9.4g
Salt: 3.2g

delicious. tips

Pul biber (or aleppo pepper) is Turkish chilli flakes with a deep flavour but mild heat. Buy from Waitrose or online at souschef.co.uk.

Barrel-aged feta is stored for at least 3 months in wooden barrels. The cheese matures with help from bacteria and yeasts in the wood, giving the feta a creamy texture and rounded but punchy taste.