Prawn, Tomato and Feta Grill

Prawns, tomatoes and feta.  What could be more dreamy.   Add in olives and some balsamic and you have a winning dish.

This has a really summery feel about it, even if it is warm. I served it with some steamed vegetables which went well, but it could be served with pasta, potatoes or even some salad on the side (although you would need to make more).

My favourite thing about this was the lemon zest on top.  It was a little hint of it but just enough to add another dimension – an unexpected one.

If your thinking why did I add a tin of tomatoes as well as the fresh tomatoes?  I use tinned tomatoes to bulk out sauces and use fresh tomatoes alongside tinned when I want the tomatoes to stand their ground as a part of the meal, rather than blending in. If you look at a tin of chopped tomatoes next time you use them, you may notice that a lot of the tomato pieces are a bit mushy.  By adding a handful of fresh tomatoes,  I just think you can add more flavour but you also get some texture.  It looks more appealing too.

I hope you enjoy this recipe, I certainly did.

Prawn, Tomato and Feta Grill 


Serves 4
1 clove of garlic (crushed)
1 onion (diced)
100 g  of cherry or plum tomatoes (halved)
1  400 g tin of chopped tomatoes
150 g of king prawns (cooked or uncooked – either works)
70 g of olives (sliced)
100 g of feta (cubed)
1 tsp of balsamic vinegar
1 tsp of parsley
10 g of parmesan cheese (grated)
Zest of 1/2 lemon


Fry your onions and garlic in a large pan until they are soft.  Add your halved tomatoes and gently fry for a couple of minutes – then add your tin of chopped tomatoes.  Add raw prawns at this point, if using, along with your olives, a quarter of your prepared feta, balsamic, parsley and seasoning.  Stir together well so that the feta dissolves into the tomato sauce.  Let this gently simmer for about 5 minutes.
Preheat your grill to a medium heat.
Add your cooked prawns at this stage, if using, and the cubed feta (holding a few cubes back to add to the top) and stir through the sauce being careful not to break all the feta pieces up.  Add your mix to a 1 litre ovenproof dish and top with grated parmesan,the final cubes of feta (crumbled it over the top) and the lemon zest.
Grill for 3 minutes until the top is beginning to brown then serve.

4 thoughts on “Prawn, Tomato and Feta Grill

  1. I want to do this recipe but not really a big fan of prawns… do you have any other suggestions of what I could substitute it with?


    1. Hi Hazel

      Try substituting the prawns with chicken. I’m sure the feta, olives and tomatoes sauce will all work well with it.

      You could even stuff raw chicken breast with the feta and olives, then pour over the sauce in a similar oven proof dish, cover with foil and bake for 25 minutes. When cooked top with the cheese and zest and grill for a couple of minutes until browning. Then serve with pasta or potatoes. Or even just some crusty bread.

      Hope this helps.

      Meg 🙂


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