If you have spent any time in Greece, chances are you’ll have tried prawn saganaki. It’s a much-loved dish, especially across the islands in summer. Featuring juicy king prawns that are pan-roasted with tomato and a little chilli, then finished with feta, it’s something of an anomaly where the marriage of seafood and cheese are undisputed. I adore these as part of a meze, with fresh bread to mop up the sweet, spicy and feta-laced juices. However, here I’ve taken the key flavours of prawn saganaki and turned them into something a little more robust: a panzanella-style salad.
