This Australia Day, prevent over-indulgence with this healthy yet delicious meal, created by Weight Watchers.
Heat oil in a large non-stick frying pan over medium-high heat. Add brown onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds.
Add wine and bring to the boil. Reduce heat to low and simmer for 3 minutes or until wine is reduced by half. Add vine-ripened tomatoes, stock and barley. Increase heat and simmer, covered, stirring occasionally, for 30 minutes or until barley is tender (see tip). Add prawns and cook for 5 minutes or until prawns change colour and are just cooked through.
Meanwhile, combine red onion and vinegar in a large bowl. Set aside for 15 minutes. Add baby roma tomatoes, cucumber, olives, 1 tablespoon oregano and half the feta. Toss to combine. Season with salt and freshly ground black pepper. Top prawn saganaki with remaining feta and oregano and serve with Greek salad.
Add ½ cup warm water during cooking if the mixture becomes too dry.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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