12 spring onions, chopped
4 cloves of garlic, chopped
5cm fresh ginger, peeled and chopped
1tsp chilli flakes
4 large tomatoes, cubed
2tbsp pomegranate molasses
6tbsp olive oil or avocado oil
bunch of fresh oregano, chopped
200g Greek yoghurt
3tbsp fresh mint, chopped
pita or flat breads, to serve
- In a pan, cook the spring onion, garlic, ginger, chilli flakes, tomatoes and pomegranate molasses in 3tbsp oil until very soft – around 5 min. Transfer to an ovenproof dish.
- Heat the oven to 190˚C. Add the prawns and oregano to the onion mixture. Mix the yoghurt and feta with most of the mint and remaining oil, then dollop on top of the prawns. Bake for 10 min.
- Scatter with the remaining mint and serve with pitas or flatbread to mop up all the juices.