King prawn & cherry tomato salad traybake

Name: King prawn & cherry tomato salad traybake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 unwaxed lemon, zest and juice of ½, ½ cut into 4 wedges; 1 clove/s clove, crushed; 2 tbsp olive oil; 250 g pack mixed baby tomatoes, halved; ½ ciabatta, torn into bitesized pieces; 165 g pack extra large raw king prawns; 3 sprig/s oregano, leaves roughly chopped; 50 g wild rocket; 40 g feta, crumbled

This simple warm salad offers a wealth of flavours and textures including crunchy croutons, juicy prawns and creamy feta and it takes just 20 minutes to get on the table.

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HealthyHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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1 unwaxed lemon, zest and juice of ½, ½ cut into 4 wedges
1 clove/s clove, crushed
2 tbsp olive oil
250g pack mixed baby tomatoes, halved
½ ciabatta, torn into bitesized pieces
165g pack extra large raw king prawns
3 sprig/s oregano, leaves roughly chopped
50g wild rocket
40g feta, crumbled

Heat the grill to high. Grate the lemon zest into a small bowl, then squeeze in the juice from one half. Stir in the garlic, olive oil and some salt.
Place the tomatoes, ciabatta and prawns on a large baking tray. Scatter over the oregano, then pour over the dressing. Mix well, then spread out the ingredients to sit in a single layer.
Grill for 8-10 minutes, stirring once or twice, until the bread is golden and crunchy and the prawns are cooked through, pink and opaque.
Spread the rocket over a serving platter, top with the prawn mixture, including any pan juices, and the feta. Toss lightly and serve warm, with the lemon wedges for squeezing over.

Cook’s tip

The ciabatta soaks up the pan juices for a panzanella-style texture that’s crunchy and moist. For completely crispy croutons, toast the torn bread on a separate tray first, then fold into the salad before serving.

Typical values per serving when made using specific products in recipe