Smoky tomato and feta prawns

Name: Smoky tomato and feta prawns
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 tsp chipotle chilli flakes; 2 pc red chillies; 8 pc garlic; 700 g cherry tomatoes; 150 ml olive oil; 200 g feta; 170 g king prawns; 10 g coriander leaves; 1 tsp fine sea salt; black pepper

Bake cherry tomatoes with smoky chillies, garlic and oil, then grill with prawns until cooked through and the feta turns golden.

45 min 1205 kcal/serving serves 2

1205kcal37gprotein68gcarbs92gfat

Yotam OttolenghiView the original on ottolenghi.co.uk More from Yotam Ottolenghi on Mello

🌶️chipotle chilli flakes

🌶️red chillies

🧄garlic

🍅cherry tomatoes

🫒olive oil

🧀feta

🦐king prawns

🌿coriander leaves

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About Yotam Ottolenghi

Chef, restaurateur and bestselling food writer.

Yotam Ottolenghi is an Israeli-born British chef, restaurateur, and bestselling food writer renowned for revitalizing vegetarian and Middle Eastern cuisine. Based in London, he co-owns multiple acclaimed delis and restaurants and is celebrated for his vibrant, vegetable-forward recipes that feature bold, complex spice combinations.

His food relies heavily on vibrant, vegetable-forward elements layered with contrasting sweet, sour, and savory flavors. Though his earlier, elaborate recipes are sometimes playfully noted for requiring many ingredients, later works focus on accessibility and streamlined home cooking.

17 recipes on Mello, imported from ottolenghi.co.uk, mostly Middle Eastern and British.