Prep: 20 Minutes – Cook: 19 Minutes – Serves 6 Recipes from & The sourdough is available from the bakery section of major supermarkets For a change, replace prawns with sliced, cooked chicken breast Ingredients 1⁄2 x 520g loaf kalamata olive sourdough, torn into 3cm pieces Extra virgin olive oil spray200g block firm Greek fetta (see tip)2 tblsps plain flour1⁄4 cup light olive oil1kg cooked, large king prawns, peeled, leaving tails intact (about 32)2 x 350g punnets medley tomatoes, larger tomatoes halved Method To make onion dressing, dissolve sugar in vinegar in a medium bowl Add the onion and stand for 10 minutes
Add remaining ingredients and stir to combine 2 Meanwhile, spread bread over a large oven tray and spray with oil 3 Cook in a moderate oven (180C) for about 15 minutes, or until golden and crisp Remove 4 Cut feta into 11⁄2cm thick slices Dust in our, shaking away excess 5 Heat oil in a medium frying pan over a medium heat Add feta
Cook, for about 2 minutes on each side, or until light golden Drain on kitchen paper Cut in half diagonally 6 Toss prawns with tomatoes, bread and dressing in a bowl Top with feta
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