Prawn Saganaki

Prep Time

15 mins

Makes

2 servings

Ingredients

• 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
• 2 Deli Kitchen Greek Style Flatbreads
• Handful of mixed salad leaves
• 25g feta cheese, crumbled
• A drizzle of sweet chilli sauce

Method

1. 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.
2. 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.
3. 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.