The food in Greece was a pleasant surprise to me. The freshness and simplicity made we swoon. I feel in love with Greek salad specifically. It was hot and the black sand of Santorini's main beach made Greek salad a very appetising lunch option. You might not think that is surprising but at home I avoid fresh tomatoes (unless home grown or cooked), because they are so tart and cucumber has never been my favourite. That said in Greece I could not say no, perhaps it was the salty olives but most likely the delicious homemade feta cheese.

The feta in this prawn dish is delectable. It melts a little in the sauce and has a delicious creamy texture. The sauce is mainly tomato but it is lifted with a little chilli, a plethora of fresh herbs and for even more fresh flavour from a boost of lemon. The Greek version of prawns in a fresh herb, tomato and feta sauce in known as saganaki (which doesn't have anything to do with the cheese of the same name) and would be served with bread but because we are gluten free, we served it with fluffy ginger and garlic rice, for an added boost. This dish is perfect for the soon to be upon us summer months.

Prawns in a freshly garnished fresh tomato and feta sauce served with fluffy ginger and garlic rice, our gluten free take on the Greek dish saganaki

Serves
4
Preparation time
20 minutes
Cooking time
10 minutes

Ingredients

Prawns in a fresh tomato and feta sauce

  • 1 tbs olive oil
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 chillies, deseeded and finely chopped
  • 500g uncooked prawns, shelled
  • 400g chopped tomatoes (1 tin)
  • 1/4 cup white wine
  • 1/4 tsp chicken stock powder (gluten free)
  • 1/4 cup mint leaves, roughly chopped
  • 1/4 cup dill springs, roughly chopped
  • 1 small lemon, finely grate the rind and juice
  • 100g Greek feta cheese
  • salt and pepper, to taste

Ginger, garlic rice

  • 1 1/2 cups of rice
  • 3 cups of chicken stock
  • 1 tbs vegetable oil
  • 1 small onion, finely chopped
  • 3cm ginger, finely chopped
  • 1 garlic glove, finely chopped

Prawns in a freshly garnished fresh tomato and feta sauce served with fluffy ginger and garlic rice, our gluten free take on the Greek dish saganaki

Method

Prawns in a fresh tomato and feta sauce

  1. In a large frying pan, heat the olive oil, add onion, garlic and chilli, cook until the onion is clear.
  2. Add the prawns, toss in the pan for 1 minute before adding the tomatoes, white wine and chicken stock. Bring to the boil and then reduce to a simmer for 5 minutes.
  3. Remove from the heat, stir in the lemon juice, sprinkle the herbs lemon rind and crumble the feta over the top and allow to sit for 5 minutes while the feta softens.
  4. Season to taste and serve with ginger and garlic rice.

Ginger, garlic rice

  1. Cook the rice in chicken stock (I use a rice cooker).
  2. In the meantime heat vegetable oil in a small pan, fry onion, garlic and ginger until golden.
  3. Stir the garlic, ginger mix through the cooked rice. The oil will give it a glossy coating.

Prawns in a freshly garnished fresh tomato and feta sauce served with fluffy ginger and garlic rice, our gluten free take on the Greek dish saganaki