Cypriot Garides Saganaki – Prawns in Tomato & Feta A bold and aromatic dish from Cyprus and Greece: prawns simmered in a garlicky tomato sauce and topped with crumbled feta. Ingredients (Serves 2): * 250g large prawns, peeled and deveined * 2 tomatoes, grated (or 200g canned) * 2 garlic cloves, minced * 1 small onion, finely chopped * 1 small chili (optional), sliced * 50g feta cheese, crumbled * Olive oil, parsley, lemon wedges Instructions: 1. Sauté onion and garlic in olive oil. Add tomatoes and chili; simmer 10 mins. 2. Add prawns and cook until pink. 3. Top with feta and bake or broil 5 minutes until bubbly. 4. Garnish with parsley and lemon. Serve hot with crusty bread. Cypriot Tip: Saganaki is often served in its own hot skillet to keep it sizzling at the table.