Succulent prawns are flambed with Ouzo and served with haloumi and green vegetables, spiked with mint and a quick lemon oil.


  • 6 ripe medium-sized tomatoes

  • 1 tbsp olive oil

  • 200g green beans,

  • 200g podded broad beans

  • 12 raw medium-sized prawns, shelled but tail-on

  • 2 tbsp extra virgin olive oil

  • Sea salt and pepper

  • 2 tbsp ouzo or brandy

  • 2 tbsp picked mint leaves

  • 200g haloumi cheese

  • 1 lemon for zest and juice


  • 1.

    Heat an overhead grill. Coat the tomatoes with olive oil and grill for 15 minutes, turning once (or you can oven-bake, whole, for 20 to 30 mins).

  • 2.

    Cook the beans and broad beans in simmering salted water for 4 minutes until just tender. Drain well and toss in olive oil.

  • 3.

    Cut the haloumi into 1 cm slices.

  • 4.

    Heat 1 tbsp olive oil in a non-stick fry pan and fry the haloumi on one side until deeply golden.

  • 5.

    In a separate pan heat 1 tbsp oil and pan-fry the prawns quickly on either side.

  • 6.

    The add sea salt, pepper, and the ouzo to the prawns and flambé, shaking the pan vigorously, then scatter with mint, tossing well.

  • 7.

    Pile the beans and broad beans on warm plates and arrange the tomatoes, haloumi and prawns on top.

  • 8.

    Zest the lemon into the olive oil and drizzle the lemon oil over the top. Serve with a quartered lemon.

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