Name: Greek Prawn and Bread Salad with Fried Feta
Prep time: 20 min
Cook time: 19 min
Total time: 39 min
Yield: 6
Ingredients: 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

Greek Prawn and Bread Salad with Fried Feta

Packed full of flavour!

Serves 6

Prep

20M

Cook

19M

Total

39M

Skip to Recipe

The sourdough is available from the bakery section of major supermarkets. For a change, replace prawns with sliced, cooked chicken breast.

Ingredients

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

Method

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.

Kim Meredith

Michelle Tournier

Ingredients

Method

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