australian

Prawn and Tomato Saganaki with Olives and Crusty Bread

Name: Prawn and Tomato Saganaki with Olives and Crusty Bread
Yield: 1 serving
Cuisine: australian
Ingredients: 147 g raw prawns, peeled and deveined; 162 g tomato passata; 51 g brown onion, sliced; 4 g garlic, minced; 10 g olive oil; 51 g feta cheese; 26 g kalamata olives, pitted; 0.73 g dried oregano; 7 g lemon juice; 40 g crusty bread

This simmered dish pairs raw prawns, peeled and deveined with tomato passata, kalamata olives, pitted and crusty bread. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

50 g Protein

35 g Carbohydrates

35 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

147g raw prawns, peeled and deveined 147 kcal
162g tomato passata 29 kcal
51g brown onion, sliced 20 kcal
4g garlic, minced 6 kcal
10g olive oil 88 kcal
51g feta cheese 205 kcal
26g kalamata olives, pitted 38 kcal
1g dried oregano 2 kcal
7g lemon juice 2 kcal
40g crusty bread 106 kcal

Cooking instructions

brown onionolive oil
Heat olive oil in a skillet over medium heat. Add onion and cook 3 minutes until soft.
tomato passatagarlicdried oregano
Add garlic and oregano; cook 30 seconds. Stir in tomato passata and simmer 5 minutes to thicken slightly.
raw prawns
Add prawns and cook 2-3 minutes, turning once, until just pink.
feta cheese
Stir in olives and crumble feta over the top. Cover 1 minute to warm through and soften feta.
lemon juicecrusty bread
Finish with lemon juice and black pepper. Serve with crusty bread for dipping.