Prawn Saganaki With Parsley Flatbreads

Preheat the oven to 220°C/ 350°F/ Gas 6

Slice the courgette in half lengthways and then into bite-size pieces 

Add them to a baking tray, drizzle with olive oil, season with a pinch of both salt and pepper and put them in the oven for 15 min or until they've softened slightly

Meanwhile, peel and finely chop (or grate) the garlic 

peel and finely dice the red onion[s] 

Chop the tomatoes into wedges

Heat a large, wide-based pan with 3 tbsp [6 tbsp] olive oil over a medium-high heat 

Once hot, add the diced onion and cook for 4 min or until it's softened slightly 

Add half of the garlic (keep the rest for later) and chilli flakes (can't handle the heat? Go easy!) and cook for a further 1 min until fragrant

Add the Shaoxing wine to the pan and cook for 30 sec or until it evaporates

Add the tomatoes with a pinch of sugar and a generous pinch of salt and cook for 4 min until the tomatoes start to break down

Reduce the heat to medium, add the king prawns and cook for 3 min or until they've turned pink

Meanwhile, chop the parsley roughly, including the stalks 

Transfer the courgettes from the oven to a plate and set aside 

Add the feta to the baking tray and sprinkle it with sumac and a drizzle of olive oil

Place the tray back in the oven for 6 min

Meanwhile, boil a kettle

Lay the tortillas on a separate baking tray 

Drizzle them with olive oil and add the chopped parsley (save a little for garnish if you fancy) and the reserved chopped garlic with a pinch of salt and pepper

Put the tray in the oven for 5 min or until the tortillas are crispy - these are your garlic & parsley flatbreads

Meanwhile, add the cooked courgette to the prawns

Stir 100ml [200ml] boiled water into the pan to thin out the sauce - this is your Saganaki