The sourdough is available from the bakery section of major supermarkets. For a change, replace prawns with sliced, cooked chicken breast.
1⁄2 x 520g loaf kalamata olive sourdough, torn into 3cm pieces
Extra virgin olive oil spray
200g block firm Greek fetta (see tip)
2 tblsps plain flour
1⁄4 cup light olive oil
1kg cooked, large king prawns, peeled, leaving tails intact (about 32)
2 x 350g punnets medley tomatoes, larger tomatoes halved
To make onion dressing, dissolve sugar in vinegar in a medium bowl. Add the onion and stand for 10 minutes. Add remaining ingredients and stir to combine.
2 Meanwhile, spread bread over a large oven tray and spray with oil.
3 Cook in a moderate oven (180C) for about 15 minutes, or until golden and crisp. Remove.
4 Cut feta into 11⁄2cm thick slices. Dust in our, shaking away excess.
5 Heat oil in a medium frying pan over a medium heat. Add feta. Cook, for about 2 minutes on each side, or until light golden. Drain on kitchen paper. Cut in half diagonally.
6 Toss prawns with tomatoes, bread and dressing in a bowl. Top with feta.