Greek-inspired flavours come together in this speedy prawn feta saganaki salad, a dish that balances salty feta, succulent prawns, and crisp greens. Created by food writer Georgina Hayden, the recipe is designed for home cooks seeking a vibrant yet effortless meal.
Key Ingredients and Preparation
The salad centres on large raw prawns, which are quickly seared in a hot pan with olive oil until pink and lightly charred. A block of firm feta cheese is sliced and pan-fried until golden on both sides, creating a warm, creamy contrast to the cool salad leaves. The dressing is a simple lemon and oregano vinaigrette, whisked together with extra virgin olive oil, lemon juice, dried oregano, and a pinch of salt and pepper.
Step-by-Step Method
Start by preparing the dressing: combine 3 tablespoons of olive oil with the juice of half a lemon, 1 teaspoon of dried oregano, and seasoning. Set aside. Next, heat a non-stick frying pan over medium-high heat and add a drizzle of oil. Sear the prawns for 2-3 minutes per side until cooked through, then remove and keep warm. In the same pan, add the feta slices and cook for 1-2 minutes each side until lightly browned. Toss mixed salad leaves with the dressing, top with the warm prawns and feta, and serve immediately.
Tips for Success
Hayden recommends using a good-quality feta that holds its shape during frying. For extra crunch, add sliced cucumber or radishes. The dish can be served as a main or starter, and pairs well with crusty bread to soak up the dressing.
