Rich Tomato Prawn and Butter Bean Bake
Ideal for winter nights, this rich and rustic spiced tomato and butter bean bake features succulent prawns, golden feta cheese and mixed olives. Inspired by the Greek dish saganaki, it’s finished with a drizzle of extra virgin olive oil, fresh parsley and a squeeze of lemon for a splendid night in.
Ingredients
Chantal Organics Extra Virgin Olive Oil - 1 onion, sliced
- 3 cloves garlic, sliced
- 1 ½ tsp dried oregano
- ½ tsp chilli flakes
- 2 cans Chantal Organics Butter Beans, drained
- ½ cup pitted mixed olives
- 1 jar Chantal Organics Tomato Passata
- ½ cup chicken stock
- 1 tbsp Chantal Organics Apple Cider Vinegar
- Salt and pepper to taste
- 400g raw prawn cutlets, deveined
- 150g feta cheese
- To Serve
- Chantal Organics Extra Virgin Olive Oil
- A handful of fresh parsley, roughly chopped
- Lemon wedges
instructions
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Step 1.
Preheat your oven to 200°C fan bake.
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Step 2.
Heat a casserole dish to medium-high heat. Drizzle with extra virgin olive oil and sauté the onion, garlic, oregano and chilli flakes for 4-5 minutes or until softened.
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Step 3.
Stir through butter beans, olives, tomato passata, chicken stock and apple cider vinegar. Season with salt and pepper and bring to a boil.
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Step 4.
Once boiling, reduce a simmer and cook for 10 minutes.
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Step 5.
Nestle the prawns into the sauce, crumble the feta over the top and place in the oven to bake for 12-15 minutes or until golden brown and the prawns are cooked through.
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Step 6.
Serve with a drizzle of extra virgin olive oil, parsley and lemon wedges.
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SERVING SUGGESTION
Toasted crusty bread or buttered and herbed orzo are the perfect accompaniment to soak up all of the flavours of this bake.
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Chantal Organics Products used
