Prawn and Feta Saganaki with Rose Harissa Pesto
This Greek dish brings together prawns, tomatoes and melting feta, which are baked in the oven to produce crispy, caramelised edges. The use of Rose Harissa Pesto gives the tomatoes natural flavour a boost, whilst retaining their fresh acidity and providing a gentle background warmth. Use whole prawns if possible, as the heads will add extra flavour.
- Place an oven proof medium frying pan or similar on a medium heat and when hot, add the olive oil, followed by the onion, garlic and a little salt and pepper. Stir to coat everything, turn the heat down a little and cook gently for around 15 minutes till the onion and garlic are soft and golden. Whilst this is cooking, prepare the prawns by carefully removing the shells but keeping the head attached. Make a slit with a small knife along the back to remove the vein and set aside.
- Heat an oven to 180C. Coarsely grate the tomatoes using a cheese grater or if you prefer, use a food processor to do this but don’t over work them as they should retain a coarse texture. Add this to the pan along with the ouzo, if using, or the white wine. Turn the heat up and simmer for around 5 minutes or until reduced by about a third. Add the Rose Harissa Pesto and stir well to combine. Taste and season with more salt and pepper if desired.
- Arrange the prawns all over the top of the tomato base and then crumble the feta all over. Place in the oven and bake for 10 – 12 minutes. Check to see if the prawns are fully cooked (they should have changed colour and be firm to the touch) and allow to cool for a minute or two. Rip the basil leaves over the top and serve immediately.