Prawn Saganaki




  • 1┬áred or yellow pepper, or a mixture of both
  • 3 spring onions
  • 175g shelled raw tiger prawns
  • A little olive oil
  • Salt and ground black pepper
  • A squeeze of lemon juice
  • 2 Deli Kitchen Greek Style Flatbreads
  • Handful of mixed salad leaves
  • 25g feta cheese, crumbled
  • A drizzle of sweet chilli sauce

How to make

  1. Slice the pepper and cut the spring onions in half. Put on a plate with the prawns and drizzle with oil, salt and pepper and toss to coat.
  2. Cook the vegetables and prawns on a hot griddle pan, turning until chargrilled on both sides before transferring to a plate. Cut each of the spring onions into three pieces and squeeze over the lemon juice. Warm the Deli Kitchen Greek Style Flatbreads on the griddle pan.
  3. Heap a handful of salad leaves in each of the warm flatbreads, then top with the vegetables and prawns. Sprinkle over the feta and sweet chilli sauce. Serve straight away with a squeeze of lemon.

Recipe credit: Deli Kitchen