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.


150gr Family Farm Organic Feta

Για τη Prawn sauce:

  • ½ kilo of prawns
  • 40 gr olive oil
  • 3 carrots
  • ½ stick of celery
  • 1 onion
  • ½ lt of chicken stock
  • 50 gr of traditional butter milk
  • 1/5 bunch of basil
  • 20 ml ouzo
  • Salt

Sun-dried tomato

  • 2 ripe tomatoes
  • 50ml of olive oil
  • 4 sprig of thyme
  • 7 basil leaves
  • 1 clove of garlic
  • Salt/li>
  • Sugar


  • 100 gr of prawns
  • ½ onion
  • 20 ml of ouzo
  • Salt