Burnt butter & oregano prawns with Greek salsa.

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Cook time: 6 mins | Prep time: 20 mins | Serves: 4

Ingredients.

• 400–500 g (12-14) large green prawns, butterflied, heads removed, intestinal tract removed. Tails on.

• 1 heirloom tomato, seeds removed, finely diced

• 1 Lebanese cucumber, seeds removed, finely diced

• 1/4 cup pitted kalamata olives, quartered

• 1/4 Spanish onion, finely diced

• 1 tablespoon extra virgin olive oil

• Salt and freshly cracked black pepper, to taste

• 60 g unsalted butter

• ½ tablespoon dried oregano

• 1 garlic clove, finely chopped

• 1 tablespoon fresh oregano leaves

• 50 g feta, crumbled

• 1 lemon, cut into wedges, to serve

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Method.

1. In a medium bowl, combine tomato, cucumber, olives and onion. Drizzle with olive oil, season with salt and pepper, then set aside.

2. In a small saucepan over medium heat, melt the butter until golden and nutty. Stir in the dried oregano and garlic. Cook for 30 seconds. Take off the heat and set aside.

3. Preheat a barbecue or grill to medium - high. Arrange prawns shell-side down and baste generously with the burnt butter mixture. Cook for 3-4 minutes, or until prawns are opaque. There is no need to flip.

4. Place cooked prawns onto a platter. Spoon salsa over the cooked prawns. Crumble over half the feta, fresh oregano leaves, and a squeeze of lemon. Serve immediately, with remaining salsa and feta on the side.

Enjoy! Amanda x

The first BBQ for the season, fresh green prawns, with a simple, vibrant Greek‑style salsa. The whole family gathered around the table, good food, and that unmistakable, joyful feeling in the air. This year, the fresh, coastal notes of CIRCA’s Oceanique drift through the air, carrying the scent of a new season and the magic of gathering.