Prawn saganaki in a jammy roasted tomato sauce, topped with crumbly fetta and herby garlic oil, served on a platter with grilled bread
Close-up of prawn saganaki, showing roasted tomato sauce, roast capsicum, crumbly fetta and herby garlic oil
Prawn saganaki plated with a lemon wedge and grilled bread, served alongside a bowl of chilli oil

Prawn saganaki with herby garlic oil

Prawn saganaki with herby garlic oil

You’d find this dish right at home in a Greek taverna, looking out over the ocean, crisp white wine in hand, the sound of waves in the distance… oh sorry, you lost us there for a moment. Saganaki refers to the small, two-handled pan used to cook all sorts of delicious dishes, but as always, we’ve done a little zhuzhing to make a version possible for you and your trusty oven. Grape tomatoes and diced red capsicum are roasted to bring out their sweetness, then combined with an almost-jammy tomato sauce with a little chilli. And just when you thought it couldn’t get any better, there’s crumbly fetta and a sachet of herby garlic oil for topping, too.
Cook & Eat

To Serve

It would be criminal not to pair this with a chunk of warm, crusty bread to mop up that glorious tomato sauce. Add a simple Greek salad on the side or serve over orzo to make a meal of it.

Ingredients

Prawns (26%) (prawns (crustaceans), mineral salt (451), water), capsicum, grape tomato, tomato passata (tomatoes, salt), onion, fetta cheese (pasteurised milk, brine (salt, acidity regulator (260)), cultures, mineral salt (509), non-animal rennet), herby garlic oil (4%) (olive oil, garlic, parsley, salt, chilli, lemon zest), olive oil, salt, fennel seeds, chilli flakes, oregano.

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 340g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 1692 kJ 498 kJ
PROTEIN 28.6 g 8.4 g
FAT (TOTAL) 23.2 g 6.8 g
-SATURATED 6.4 g 1.9 g
CARBOHYDRATE 15.0 g 4.4 g
-SUGARS 12.3 g 3.6 g
SODIUM 1809 mg 532 mg

Allergens

Does contain: crustaceans, milk

May contain: eggs, fish, gluten, lupin, molluscs, peanuts, sesame, soy, sulphites, wheat, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

680g- Serves 2

To Cook

Preheat oven (FF) to 200°C and remove the plastic film. Set aside the fetta and sachet of herby garlic oil. Leave the paper on top.
DEFROSTED: Cook saganaki for 15 minutes, then remove the paper. Drizzle the herby garlic oil over the prawns and crumble the fetta on top. Return to the oven and cook another 5-10 minutes or until piping hot and prawns are cooked through.
FROZEN: Place the sachet in bowl of water. Cook saganaki for 25 minutes then remove the paper. Drizzle the herby garlic oil over the prawns and crumble the fetta on top. Return to the oven and cook another 5-10 minutes or until piping hot and prawns are cooked through.
Serve with lemon wedges and toasted bread.
Ovens vary, please adjust cooking times if necessary.