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)
  1. Start by peeling and cleaning the prawns.
  2. 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.
  3. Heat the olive oil over medium-high heat, add the chopped onion and sauté for 1 minute. Stir in the chopped garlic, chili peppers (if using) and season with salt and pepper. Sauté all the ingredients together for 1 more minute.
  4. 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.
  5. Season the prawns with salt and pepper. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the prawns, sauté for 1 minute on each side and deglaze with the ouzo.
  6. 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.
  7. Garnish the dish with chopped parsley or dill and serve while still hot.