A study released this month by the Medical Research Council and Cambridge University, has shown that adopting a Mediterranean diet, rich in fruit, veg, nuts, legumes olive oil could help lower the risk of heart disease and prevent 19,000 deaths a year.
We’ve also seen reports this week that the same diet can help prevent and curb the symptoms of arthritis.
Recipe provided by Dawn Avloniti, a talented private chef providing Mediterranean dishes for CV Villas’ Greek properties.
- 12 medium prawns
- 4 ripe, juicy tomatoes, finely chopped
- 1 red onion, finely chopped
- some hot chilli pepper, according to preference
- 2 spring onions, sliced (optional)
- 2 cloves of garlic, chopped
- 60ml Ouzo (1/4 of a cup)
- 2 tbsps fresh dill or parsley, chopped
- 200-250g feta cheese, crumbled or cubed (8 oz.)
- olive oil
- salt and freshly ground pepper
- a pinch of sweet paprika (optional)
- Start by peeling and cleaning the prawns.
- To prepare the sauce, dice the fresh tomatoes in small cubes and let them strain in a colander, so that no excess water is added to the sauce.
- Heat the olive oil over medium-high heat, add the chopped onion and sautÃƒÂ© for 1 minute. Stir in the chopped garlic, chili peppers (if using) and season with salt and pepper. SautÃƒÂ© all the ingredients together for 1 more minute.
- Add the chopped tomatoes, cover with the lid, bring to the boil and let simmer for approx. 15 minutes, until the sauce thickens a little bit.
- Season the prawns with salt and pepper. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the prawns, sautÃƒÂ© for 1 minute on each side and deglaze with the ouzo.
- Pour the sauce in the saucepan along with the prawns and stir. Top the prawn saganaki with the crumbled or cubed feta cheese, place the lid on and cook for 3-4 more minutes, until the feta slightly melts.
- Garnish the dish with chopped parsley or dill and serve while still hot.