How it tastes
Sweet tomatoes, salty feta, garlic and white wine, with mint, parsley and a hint of lemon.
Prawn saganaki
with herb bulgur
In Greece, saganaki arrives at the table still bubbling in its pan: prawns in tomato sauce with peppers, white wine and feta that turns soft and stringy. Bulgur with parsley, mint and lemon peel catches every drop.
- kcal
- 468
- Protein
- 22.7 g
- Carbs
- 46.2 g
- Fat
- 20.2 g
per portion (420 g)
CHF 18.00 per portion
20% off your first order
- Cancel or pause any time
- Freshly cooked, delivered every Wednesday
- Change your order until Friday 11 am
Why you'll love it
Perfect for
For anyone who wants a lunch break that daydreams of a Greek harbour tavern.
Recipe Cook it yourself
- Prep approx. 30 min
- Bake approx. 10 min
- Total approx. 40 min
Greek prawns in a spicy tomato sauce, baked with feta. Served with a fresh bulgur mix with parsley, coriander, mint and lemon, ready in about 40 minutes.
Method
Tomato sauce
Preheat the oven to 200 °C. Heat the oil in a frying pan. Sweat the onion and garlic for approx. 2 mins. Add the pepper and cherry tomatoes and sweat for approx. 2 mins. Add the tomato purée and fry briefly. Deglaze with the wine, add the chopped tomatoes, chilli, oregano and paprika, and season with salt and pepper. Simmer gently for approx. 5 mins.
Baking
Stir the parsley into the sauce and transfer to a small ovenproof dish. Scatter the feta over the top. Bake in the middle of the oven for approx. 10 mins.
Bulgur
Put the bulgur, curry powder and salt in a pan, pour in the hot water and bring briefly to the boil. Remove from the heat, cover and leave to swell for approx. 10 mins, then fluff up with a fork.
Herbs
Heat the oil in a small pan, add the herbs and lemon zest and heat briefly. Stir into the bulgur and season to taste with pepper.
Prawns
Pat the prawns dry and season lightly. Heat the oil in a frying pan. Sear the prawns well, add the garlic. Fry until the prawns are pink and cooked through.
Serving
Divide the saganaki between plates and top with the prawns. Serve the herb bulgur alongside.
- Goes well with:
- Lemon wedges for extra zing and a fresh, crisp green salad on the side.
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What's inside
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
468kcal
Nutrition facts
per portion (420 g) · 1958 kJ
Energy from
- Protein 20 %
- Carbohydrates 40 %
- Fat 40 %
Share of daily intake
- Protein22.7 g45 %
- Carbohydrates46.2 g18 %
- of which sugars9.7 g11 %
- Fat20.2 g29 %
- of which saturates4.4 g22 %
- Salt4.2 g70 %
Reference intake of an average adult (8400 kJ / 2000 kcal).
All nutrition facts per portion and 100 g
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 1958 kJ468 kcal | 466 kJ111 kcal |
| Fat | 20.2 g | 4.8 g |
| of which saturates | 4.4 g | 1.0 g |
| Carbohydrates | 46.2 g | 11.0 g |
| of which sugars | 9.7 g | 2.3 g |
| Fibre | 4.6 g | 1.1 g |
| Protein | 22.7 g | 5.4 g |
| Salt | 4.2 g | 1.0 g |
Ingredients
Full declaration
Sauce (tomatoes, peppers, chopped tomatoes, feta [MILK, salt, microbial rennet], white wine (contains: SULPHITES), onions, tomato purée, olive oil, garlic, herbs, salt, spices), herb bulgur 33% (water, DURUM WHEAT SEMOLINA, herb paste [sunflower oil, coriander, peppermint], olive oil, parsley, salt, lemon peel [lemon peel, sugar, water, natural lemon flavouring, preservative: SODIUM METABISULPHITE], spices), PRAWNS 21% (CRUSTACEANS, aquaculture VN], water, salt), rapeseed oil, garlic, salt, pepper.
Translated – the German declaration is legally binding.
Show German declaration
Sauce (Tomaten, Peperoni, gehackte Tomaten, Feta [MILCH, Salz, mikrobielles Lab], Weisswein (enthält: SULFITE), Zwiebeln, Tomatenmark, Olivenöl, Knoblauch, Kräuter, Salz, Gewürze), Kräuter Bulgur 33% (Wasser, HARTWEIZENGRIESS, Kräuterpaste [Sonnenblumenöl, Koriander, Pfefferminze], Olivenöl, Petersilie, Salz, Zitronenschalen [Zitronenschalen, Zucker, Wasser, natürliches Zitronenaroma, Konservierungsmittel: NATRIUMMETABISULFIT], Gewürze), KREVETTEN 21% (KREBSTIERE, Aquakultur VN], Wasser, Salz), Rapsöl, Knoblauch, Salz, Pfeffer.
Allergens
Contains Gluten, Crustaceans, Milk, Sulphites. May contain traces of other allergens.
Prawn saganaki is just one of 14 dishes this week.
Freshly cooked every week: meat, fish, vegetarian and vegan, in three lines. You choose, we cook.
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