Name: Smoky tomato and feta prawns
Ingredients: 2 tsp chipotle chilli flakes or Aleppo and Other Chillies Blend; 2 red chillies, split open lengthways with the steam left intact; 8 garlic cloves, peeled and smashed with the flat side of a knife; 700g cherry tomatoes; 150ml olive oil; 200g block of feta; 165g peeled raw king prawns, butterflied open with a sharp knife; 10g coriander leaves, roughly chopped (optional); Fine sea salt and black pepper

New

Serves 4

Prep 5 min

Cook 30 min

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There are some flavour trios that we can't get enough of. Prawns + tomatoes + feta is one of them. If the recipe for prawns with tomatoes and marinated feta from Simple is a favourite, then placing an entire block of feta in the sauce before grilling is only going to make it more appealing. Serve straight from the pan, with bread or rice, and turn any leftovers into a pasta sauce.

Ingredients

2 tsp	chipotle chilli flakes or Aleppo and Other Chillies Blend
2	red chillies, split open lengthways with the steam left intact
8	garlic cloves, peeled and smashed with the flat side of a knife
700g	cherry tomatoes
150ml	olive oil
200g	block of feta
165g	peeled raw king prawns, butterflied open with a sharp knife
10g	coriander leaves, roughly chopped (optional)
	Fine sea salt and black pepper

Method

1. Preheat the oven to 220C fan.

2. Put the chilli flakes and fresh chillies, garlic, tomatoes, oil, 1 teaspoon of salt and a good grind of pepper into a 20cm x 30xm baking dish (or 26cm round). Bake for 10 minutes, stir, then nestle the block of feta into the middle. Return to the oven for 15 minutes, until the tomatoes are charred and the feta has softened.

3. Preheat the grill to the highest setting.

4. Stir the prawns into the tomato mixture, leaving the feta whole in the middle. Spoon some oil from the baking dish over the feta and place directly under the grill for 2-3 minutes, until the prawns are cooked through and the feta is golden brown. Sprinkle over the coriander, if using, and serve.