Mediterranean flavours and the finest charcuterie sizzle in this light and simplest of dishes. For balmy evenings, serve with a lemony Spanish white wine.
130g Greek yogurt
Zest of ¼ lemon
1 tbsp olive oil
2 garlic cloves, finely sliced
150g cherry tomatoes, halved
1–2 tsp thyme leaves
8 king prawns
8 slices ciabatta or sourdough bread
2 tbsp extra-virgin olive oil
8 thin slices of Cecinas Nieto cecina de León
1. Put the feta, yogurt and 2 tablespoons of water into a small food processor and whizz until smooth. Add the lemon zest, season to taste and whizz again. Set aside.
2. Heat the olive oil in a frying pan or wok. Add the garlic, tomatoes and thyme, and cook for 1–2 minutes until the tomatoes have just started to soften.
3. Add the prawns and 2 tablespoons of water. Cover the pan with a lid, then cook for 3–4 minutes, turning them after a couple of minutes, until they are pink.
4. Brush both sides of the bread slices with olive oil and toast them. Divide the whipped feta among the 8 bread slices and put two slices on each plate.
5. Place 2 prawns and some tomato mixture over the bread, then arrange a couple of slices of cured beef alongside the bread. Drizzle a little of the juices over the top, and serve.
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