Prawn Saganaki and Salad

Prawn Saganaki and Salad



12 large green prawns, shell on, cleaned   

2 tbsp olive oil 

1 onion, thinly sliced 

3 garlic cloves, crushed 

1 cup passata  

1 cup tin crushed tomatoes 

100g fresh tomatoes, diced 

1 large red chili, sliced  

½ cup dry white wine 

1 cup water  

2 tbsp dried oregano  

2 tsp raw sugar 

1 pinch ground nutmeg  

1 tsp ground black pepper 

Salt to taste  

150g Greek feta  

½ lemon, squeezed  


3 cups of baby rocket spinach leaves 

1 cucumber, shaved 

1 cup fresh snow peas 

Spring of dill 

1 tbsp Dijon mustard 

1 tbsp mayonnaise  

1 tbsp white wine vinegar 

2 tbsp olive oil 

1 pinch salt 

To Serve

4 pieces toasted crusty white bread  

Wedges of one lemon 

Sliced of red chili


1. Preheat fan forced oven to 200°C; set to grill bake.

2. Heat oil in a large proof skillet/casserole over medium-high heat, add the onion and sauté until it softens. Add the garlic and chili to slightly brown then add the passata, wine, water and tomatoes, dried herbs and spices.

3. Continue to cook till the fresh tomatoes break down and the sauce reduces slightly, approx. 5-7mins. Once reduced, push the large prawns into the sauce and make sure they are fully submerged. Crumble over 100g of the feta and place in the oven on the middle rack for 15-20 mins till the surface has darkened and the prawns are cooked. 

4. In a salad bowl; add the rocket and spinach. Top with shaves of cucumber, thinly sliced snow peas and break up the dill and sprinkle over. For the dressing, combine all ingredients in a bowl and whisk till combined. Dress the salad just before serving to prevent it from wilting.  

5. Toast the slices of bread and brush with a generous serve of olive oil. 

6. To serve; remove the skillet from the oven. stir slightly and garnish with a generous amount of fresh torn parsley, dill, chilli, squeeze of lemon, and sprinkle the remaining crumbled feta. Place on a heat proof board with the fresh toast to the side of hte skittle to keep warm. Dress the salad, add wedges of lemon. Apolamvano!


If you prefer your red sauce to have a deeper prawn flavour, you can fry off the prawn heads with the garlic and onions before adding the tomatoes. This will intensify the flavour of the seafood in this dish.

Alternatively, if you prefer a milder seafood dish you can use peeled prawns though you will need to reduce the baking time to 10 mins to prevent the prawns from overcooking.

For the best results we only use Australian organic produce and ingredients

Recipe by Sara Stidwill from




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