Roasted pepper and prawn saganaki with gremolata

Name: Roasted pepper and prawn saganaki with gremolata recipe
Yield: 4
Ingredients: 400g banana peppers; 500g roma tomatoes; 1/3 cup (80ml) extra virgin olive oil, plus 1 tbs extra; 1 red onion, thinly sliced; 3 garlic cloves, thinly sliced; 1/2 cup (125ml) passata; 250g medium green prawns, peeled, deveined, tails intact; 90g Greek feta, crumbled; 1 tbs Greek oregano; Chargrilled baguette, to serve; Zest & juice of 1/2 lemon; 1/2 bunch flat-leaf parsley, leaves picked, finely chopped; 2 tbs extra virgin olive oil

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by Helena Moursellas

Nov 18, 2021

Entertaining has never been more easy, or delicious.

400g banana peppers
500g roma tomatoes
1/3 cup (80ml) extra virgin olive oil, plus 1 tbs extra
1 red onion, thinly sliced
3 garlic cloves, thinly sliced
1/2 cup (125ml) passata
250g medium green prawns, peeled, deveined, tails intact
90g Greek feta, crumbled
1 tbs Greek oregano
Chargrilled baguette, to serve

Parsley gremolata

Zest & juice of 1/2 lemon
1/2 bunch flat-leaf parsley, leaves picked, finely chopped
2 tbs extra virgin olive oil

Method

1.

Preheat oven to 200°C. Line 2 baking trays with baking paper.
2.

Place peppers and tomatoes on prepared trays, drizzle with 2 tbs oil and season with salt flakes and freshly ground black pepper. Bake for 1 hour or until peppers and tomatoes are blistered and starting to caramelise. Remove from the oven and allow to cool slightly. Carefully peel skin off the peppers and discard seeds. Set aside.
3.

For the parsley gremolata, place all ingredients with 1 tsp salt flakes in a small bowl and mix to combine. Set aside. Switch oven to the grill function at 200°C.
4.

Heat remaining oil in a round 27cm (1.5L) cast iron dish over medium low heat, add onion and garlic and cook, stirring occasionally, for 6 minutes or until softened. Add roasted vegetables with the juices, breaking them down slightly. Add passata and simmer for 8-10 minutes. Nestle prawns into the sauce and scatter with feta and oregano. Drizzle with remaining 1 tbs oil and bake for 10-12 minutes until prawns are cooked.
5.

Drizzle parsley gremolata over the saganaki and serve with chargrilled baguette alongside.