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Photo of Prawn saganaki with Greek salad by WW

Prawn saganaki with Greek salad

Total Time
1 hr 15 min
30 min
45 min
An authentic Greek flavoured prawn stew, infused with red wine and tomatoes.


Olive oil

2 tsp

Brown onion

1 medium, thinly sliced


2 clove(s), crushed

Cooked white wine

125 ml, (1/2 cup)


500 g, vine-ripened, coarsley chopped

Chicken stock

1½ cup(s), (375ml)

Pearl barley

cup(s), (65g)

Raw peeled prawns

400 g, tails intact

Red onion

1 medium, thinly sliced


1 tbs, red wine


200 g, baby roma

Lebanese cucumber

2 medium, thickly sliced

Black olives, drained

75 g, pitted, kalamata

Fresh oregano

2 tbs

Reduced fat feta cheese

100 g, crumbled


  1. Heat oil in a large non-stick frying pan over medium-high heat. Add brown onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds.
  2. Add wine and bring to the boil. Reduce heat to low and simmer for 3 minutes or until wine is reduced by half. Add vine-ripened tomatoes, stock and barley. Simmer, covered, stirring occasionally, for 30 minutes or until barley is tender. Add prawns and cook for 5 minutes or until prawns change colour and are just cooked through.
  3. Meanwhile, combine red onion and vinegar in a small bowl. Set aside for 15 minutes. Add baby roma tomatoes, cucumber, olives, 1 tablespoon oregano and half the feta. Toss to combine. Season with salt and freshly ground black pepper. Top prawn saganaki with remaining feta and oregano and serve with Greek salad.


Add ½ cup warm water during cooking if the mixture becomes too dry.