Greek Prawn and Bread Salad with Fried Feta Recipe | New Idea

Ingredients

• 1⁄2 x 520g loaf kalamata olive sourdough, torn into 3cm pieces
• Extra virgin olive oil spray
• 200g block firm Greek fetta (see tip)
• 2 tblsps plain flour
• 1⁄4 cup light olive oil
• 1kg cooked, large king prawns, peeled, leaving tails intact (about 32)
• 2 x 350g punnets medley tomatoes, larger tomatoes halved