Prawn & Feta Saganaki with Pide & Fresh Dill

Steps

1. Preheat oven grill to high. If you don't have a an ovenproof frypan, set aside a baking dish.
2. Dice onion and mince garlic. Set aside. Pat prawns dry and remove tails (see tip).
3. Heat oil in an ovenproof frypan on medium-high heat. Add onion and garlic and cook for 2-3 minutes, until soft. Add canned tomatoes and salt measure and bring to a simmer. Reduce heat to medium and simmer for 3-5 minutes, until thickened.
4. Peel courgette into ribbons (S2 & S4 only) and toss in a bowl with rocket and Greek dressing. Slice bread into 2cm-thick slices and place on a baking tray.
5. When sauce has been cooking for 5 minutes, season to taste with salt and pepper and add prawns. Cook for 2 minutes and remove pan from heat; prawns will not be cooked yet. Transfer prawns and sauce to baking dish, if using. Crumble feta over prawns. Sprinkle dill fronds over prawns. Grill in oven for about 2 minutes, until feta is golden and prawns are just cooked through.
6. When prawns are cooked, remove from oven and set aside to rest. Place bread in oven and grill for 1-2 minutes, until warmed through.
7. Serve prawns in the dish in the middle of the table with bread and salad on the side.