1 tbsp. extra virgin olive oil spray
1 Spanish onion, halved, thinly sliced
3 garlic cloves, thinly sliced or grated
2 tbsp. tomato paste, salt reduces
1/2 cup verjuice (virgin grape juice)
1 tbsp apple cider vinegar
1 cup fresh truss tomatoes, chopped
400g green prawns, peeled leaving tails intact, deveined
75g Greek feta, crumbled
2 tbsp. parsley, chopped
crusty bread, to serve
mixed salad leaves, to serve
Preheat oven to 180°C.
In a large frying pan sauté the onion and garlic in a little olive oil, till translucent approx. 3-5 minute. Once cooked add the tomato paste, verjuice and simmer till it reduce by half. Add the fresh tomatoes and apple cider vinegar and cook for 5 minutes.
Pour the tomato sauce into a medium sized baking dish add the prawns and feta cheese. Bake in the oven for 10-15 minutes. Serve with parsley sprinkle on top with bread and salad on the side.