Ingredients
- 1 loaf (260 grams) sourdough bread (1/2 520 gram loaf Kalamata olive sourdough torn into 3cm pieces)
- Extra virgin olive oil spray
- 200 grams feta cheese (block firm Greek fetta)
- 2 tablespoons all-purpose (plain)
- 1/4 cup olive oil (light)
- 1 kilogram shrimp (king prawns, large cooked and peeled, leaving tail intact, about 32 prawns, I prefer tails of)
- 700 grams tomatoes (2 x 250 gram punnets medley tomatoes)
- 1 tomato, large and halved
- ONION DRESSING
- 2 teaspoons caster sugar
- 1/3 cup red wine vinegar
- 1 red onion, thinly sliced (small onion)
- 1/4 cup olive oil
- 1 tablespoon wholegrain mustard
- 1 small clove garlic, minced
- Salt, to taste
- Pepper, to taste
How to Make
-
Step 1: To make onion dressing, dissolve sugar in vinegar in a medium bowl and then add the onion and stand for 10 minutes and then add remaining ingredients and stir to combine.
-
Step 2: Meanwhile, spread bread over a large oven tray and spray with oil and cook in a 180C oven for 15 minutes, or until golden and crisp and remove from oven and set aside.
-
Step 3: Cut fetta into 1 1/2cm thick slices and dust in flour, shaking away excess and heat oil in a medium frying pan and over a medium heat add fetta and cook for about 2 minutes on each side, or until light golden and drain on kitchen paper and cut fetta in half diagonally.
-
Step 4: Toss prawns with tomatoes, bread and dressing in a bowl and top with fried fetta.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.