Prawns, Whipped Feta, Roasted Tomato Dip and Flatbread
This Greek inspired share plate is perfect for the silly season. I hope it gives you some entertaining inspiration for all the summer soirees to come.
800gm fresh green raw prawns (peeled, de-veined, tails on)
25gm fresh oregano
(leaves picked, stems discarded)
Juice of ½ lemon, extra for serving
¼ tsp sea salt
300gm Greek feta (large chunks)
200ml thickened cream
100ml full fat milk
½ tbsp olive oil to serve
½ tbsp fresh mint
(roughly chopped to serve)
Roasted tomato dip
300gm small vine ripened tomatoes
1 tbsp olive oil
¼ tsp sea salt
¼ tsp cracked black pepper
450gm baker’s flour
7g sachet dried yeast
1 tbsp extra virgin olive oil
Small sprig of rosemary
(finely chopped, stem discarded)
½ tsp caster sugar
½ tsp sea salt
1 cup warm water
1. To make the flatbread, preheat the oven to 200°C. Sift the flour into a bowl and add yeast, oil, sugar, rosemary, salt and warm water. Stir to combine, use your hands to bring the mixture together and knead for 4 minutes until the dough is elastic and free of lumps.
2. Divide into 4 balls, roll the dough out into 40cm pieces on a lightly floured surface. Place the dough on baking trays that have been lightly oiled and prick the surface lightly with a fork. Bake for 5-7 minutes, turn over and bake for a further 5-7 minutes or until cooked through and a light golden colour. Remove from the oven and when cooled, break into large, roughly shaped pieces. Cover with a tea towel to keep fresh.
3. For the prawn marinade, add olive oil, oregano, lemon juice, salt and pepper in a bowl and lightly whisk to combine. Add the peeled prawns and toss to coat in the marinade. Set aside.
4. Turn the oven down to 160°C and place the tomatoes on a tray lined with baking paper, leaving them on the vine. Drizzle over olive oil, salt and pepper and cook for 30 minutes. Remove from the oven, take the tomatoes off the vine and place in a blender. Blitz until smooth but still thick. Transfer to a small serving dish and set aside.
5. To make the whipped feta, whisk the cream in a mixing bowl until soft peaks form. Place the milk and feta in a blender. Blend on medium for 20-30 seconds or until combined but still textured. Remove with a spatula, add to the cream and gently combine. Transfer to a serving bowl, sprinkle over the fresh mint, drizzle over the olive oil and set aside.
6. Strain the prawns of the marinade and heat the BBQ or a griddle pan. When searing hot, add the prawns and cook for 1 minute each side or until cooked through. Take off the heat and put straight onto a serving plate.
7. Assemble the individual dishes of whipped feta, tomatoes and prawns on a larger serving platter and place the flatbread around. Squeeze some lemon over the prawns and serve.