METHOD

Slice the feta cheese and place in the oven with a little olive oil and thyme for 10 minutes at 170°C

For the prawn sauce

Brown the prawns in olive oil and add the sautéed vegetables. Add a splash of ouzo, traditional buttermilk and finally the chicken stock and the basil. Boil for 25 minutes. Beat the ingredients in a hand mixer and pass through a straining bag.

For the sun-dried tomato

Skin the tomatoes by placing them in boiling water for 30 seconds and then in water with ice.
Make petal-shaped pieces only for the outside (fleshy) part of the tomato.
Marinade with the herbs, place in a baking tray with grease-proof paper and roast for 3 hours at 90°C.

For the prawns

Wash the prawns and sautée with a little onion and a pinch of salt. Finish by pouring on the ouzo, add the prawn sauce with a little fresh and finely chopped sun-dried tomato plus fresh basil.

Serving Instructions

Put the prawns on the feta and drizzle over their sauce. Add cress, edible flowers and sun-dried tomatoes for presentation.