If you equate 'saganaki' with hot cheese, you're not alone. It's a Greek dish we're all rightly very in love with, but actually, saganaki means 'little frying pan' and refers to any dish cooked in a type of pan called a 'sagani'. Enter these saucy, rich and sweet prawns that go under the grill for a bit of golden goodness. Serve on a greens-flecked rice and say 'saganaki!'
Thinly slice spring onion. Roughly chop baby spinach. Heat 2 teaspoons oil in a saucepan over medium-low heat. Add spinach and spring onion and cook for 1–2 minutes or until softened.
Add rice to pan and stir to combine. Crumble in stock cube, add 310ml (1 1⁄4 cups) cold water and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until rice is cooked through. Set aside, covered, for 5 minutes. While rice is cooking, continue with step 3.
Remove core from capsicum and discard. Chop capsicum into 1cm pieces. Zest lemon. Finely slice eschalot. Pick oregano leaves from their stems. Heat remaining olive oil in a frypan over medium-high heat. Add capsicum, eschalot and a pinch of salt and cook for 4–5 minutes or until softened.
Preheat oven grill to high. Add lemon zest, chilli flakes and oregano and cook, stirring, for 30 seconds or until fragrant. Add tomatoes and 40ml (2 tablespoons) water. Bring to a simmer and cook for a further 5–6 minutes or until sauce has reduced slightly.
Season prawns with salt. Add prawns to pan and crumble over feta. Place frypan under grill and cook prawns for 10–12 minutes or until golden and cooked through.
Slice remaining lemon into wedges. Roughly chop dill. Divide rice between bowls and top with prawn saganaki. Sprinkle with dill and serve with lemon wedges.