Baked Prawns with Lemon and Feta – Christine Capendale

Ingredients

• 400 g large raw, peeled prawns with tails on
• 150 g Roma tomatoes, cut into halves or quarters
• 30 ml lemon juice
• Zest of 1 lemon
• 40 ml olive oil
• 2 garlic cloves, crushed
• 2,5 ml dried chili flakes
• 5 ml dried oregano
• Salt and black pepper to taste
• 200 g feta cheese, broken into chunks
• Chopped Italian parsley