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
Pinch of chilli
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