Greek Prawn and Bread Salad with Fried Feta

Serves 6, Prep 20 mins, Cook 19 mins

½ x 520g loaf kalamata olive sourdough, torn into 3cm pieces Extra virgin olive oil spray 200g block firm Greek fetta (see tip) 2 tblsps plain flour ¼ cup light olive oil 1kg cooked, large king prawns, peeled, leaving tails intact (about 32) 2 x 350g punnets medley tomatoes, larger tomatoes halved

ONION DRESSING 2 tsps caster sugar ¹⁄³ cup red wine vinegar 1 small red onion, thinly sliced ¼ cup olive oil 1 tblsp wholegrain mustard 1 small clove garlic, crushed Salt and pepper, to taste 1 To make onion dressing, dissolve sugar in vinegar in a medium bowl. Add the onion and stand for 10 minutes. Add remaining ingredients and stir to combine. 2 Meanwhile, spread bread over a large oven tray and spray with oil. 3 Cook in a moderate oven (180C) for about 15 minutes, or until golden and crisp. Remove. 4 Cut feta into 1½cm thick slices. Dust in flour, shaking away excess. 5 Heat oil in a medium frying pan over a medium heat. Add feta. Cook, for about 2 minutes on each side, or until light golden. Drain on kitchen paper. Cut in half diagonally. 6 Toss prawns with tomatoes, bread and dressing in a bowl. Top with feta.