Saganaki prawns with greens
(at time of publication)
- 2 cups chopped silver beet
- ½ cup shelled edamame beans
- 110g prawns (thawed if frozen), peeled and tails removed
- 1 cup canned no-added-salt chopped tomatoes
- 20g feta, crumbled
- 1 teaspoon chilli flakes
- ½ teaspoon smoked paprika
- fresh thyme and black pepper, to garnish
1 Preheat oven to 180°C. In a 20cm oven-proof flan dish or tin, place silver beet and edamame. Spread out evenly, add prawns and spoon over chopped tomatoes, distributing evenly. Sprinkle over feta, chilli flakes and paprika.
2 Bake for 10 minutes, until prawns are cooked through and dish is bubbling. Serve garnished with thyme and pepper.
Make it gluten free: Check paprika is gluten free.
Make it low FODMAP: Replace canned tomatoes serve to ½ cup, then add¼ cup low-FODMAP chicken stock and 1 tablespoon tomato paste to make up the difference.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 12g
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