PRAWN AND FETA POT
Prep time 10 mins Cooking time 30 mins Serves 4 3 tbsp olive oil 6 spring onions, chopped 2 garlic cloves, crushed 2.5cm fresh ginger, peeled and grated 1 small chilli, seeded and chopped 2 tomatoes, peeled and diced 2 tbsp pomegranate molasses Small bunch fennel fronds, finely chopped 12-18 large prawns, deveined, shells on 125g feta, cubed Preheat the oven to 200°C. Heat oil in an ovenproof pan and fry the spring onions, garlic, ginger, chilli and tomatoes for 10 mins over medium heat. Add pomegranate molasses and stir in the fennel. Add the prawns and stir-fry for 1-2 mins. Add the feta, cover with a lid or foil and bake in a preheated oven for 10-12 mins. Serve with a crusty bread.