Serves 2


2 tbsp olive oil

1 red onion, chopped

2 garlic cloves, crushed

5cm ginger, grated

400g tin of chopped tomatoes

4 sundried tomatoes chopped

1 level dessert spoon of dried oregano or fresh if you have it

Handful basil leaves roughly torn

Few mint sprigs, leaves picked and finely sliced or a tsp of dried mint

1/2 a lemon juiced

Good pinch of sugar

170g raw king prawns or shrimps

80g feta

Pinch of chilli

Ciabatta sliced

Salad leaves to garnish

Heat olive oil in a shallow ovenproof frying pan.

Cook the onion, garlic and ginger with a pinch of salt for 8-10 minutes over a low heat or until softened, stirring every so often

Heat the oven to 180°C

Pop in the chilli flakes, chopped tomatoes, sundried tomatoes, oregano, basil, lemon juice, mint and the sugar.

Season to taste with salt and black pepper.

Simmer over a low heat for 10 minutes.

Place the prawns on top of the sauce, crumble over the feta and drizzle with a little olive oil.

Bake for 15-20 minutes until the prawns are cooked through and the feta is coloured.

Scatter with a few basil leaves and a good grind of black pepper.

Toast a ciabatta slice and top with the juicy prawn, tomato sauce mix and a drizzle of olive oil