Greek Prawn Saganaki

Ingredients

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

Method

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.