Prawn Saganaki
Ingredients
2 Deli Kitchen Greek Style Flatbreads
1 red or yellow pepper, or a mixture of both
3 spring onions
175g shelled raw tiger prawns
A little olive oil
Salt and ground black pepper
A squeeze of lemon juice
Handful of mixed salad leaves
25g feta cheese, crumbled
A drizzle of sweet chilli sauce
2 Deli Kitchen Greek Style Flatbreads
1 red or yellow pepper, or a mixture of both
3 spring onions
175g shelled raw tiger prawns
A little olive oil
Salt and ground black pepper
A squeeze of lemon juice
Handful of mixed salad leaves
25g feta cheese, crumbled
A drizzle of sweet chilli sauce
Method
Slice the pepper and cut the spring onions in half. Put on a plate with the prawns and drizzle with oil, salt, and pepper and toss to coat.
Cook the vegetables and prawns on a hot griddle pan, turning until chargrilled on both sides before transferring to a plate. Cut each of the spring onions into three pieces and squeeze over the lemon juice. Warm the Deli Kitchen Greek Style Flatbreads on the griddle pan.
Heap a handful of salad leaves in each of the warm flatbreads, then top with the vegetables and prawns.
Sprinkle over the feta and sweet chilli sauce. Serve straight away with a squeeze of lemon.
