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Photo of Prawn saganaki with Greek salad by WW

Prawn saganaki with Greek salad

8
Points® value

Meal Items

Olive oil

1 tsp

Red onion

½ medium

Garlic

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

Tomato(es)

1 small

Cucumber

½ medium

Black olives, drained

30 g

fresh oregano

1 tsp

Reduced fat feta cheese

30 g

Notes

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).