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Photo of Prawn saganaki with Greek salad by WW

Prawn saganaki with Greek salad

8 - 9
PersonalPoints™ per serving

Meal Items

olive oil

1 tsp

red onion

½ medium


½ clove(s)

sweet-style white wine

1 tbs

cherry tomatoes

125 g

chicken stock

95 ml

pearl barley

1 tbs

raw peeled prawns

100 g

red wine vinegar

1 tsp


1 small


½ medium

black olives, drained

30 g

fresh oregano

1 tsp

reduced fat feta cheese

30 g


Heat 1 tsp olive oil in a saucepan. Cook ¼ red onion (thinly sliced) and ½ garlic clove (crushed) until soft. Add 1 tbs white wine and boil until reduced. Add 125g tomatoes (chopped), 95ml chicken stock and 1 tbs pearl barley. Simmer until barley is tender. Add 100g peeled green prawns and cook until prawns are just cooked. Combine ¼ red onion (thinly sliced), 1 tsp red wine vinegar, 1 small roma tomato (halved), ½ Lebanese cucumber (thickly sliced), 30g black olives and 1 tsp fresh oregano. Serve salad with saganaki sprinkled with 30g reduced-fat feta cheese (crumbled).