Serving Size: 4
Cooking Time: 30 minutes

Ingredients :

3 whole tomatoes, chopped
½ cup sun-dried tomatoes, chopped
2 tsp garlic, crushed
2 tsp avocado oil
1 tsp oregano, chopped
Black pepper, ground
Sea salt, ground
1½ lb. (16–20) prawn tails, deshelled and deveined
4 tsp lemon juice
½ cup ricotta cheese, crumbled

Directions :

1. Heat the oven to 450°F gas mark 8.
2. In a medium mixing bowl, add the chopped tomatoes, chopped sun-dried tomatoes, crushed garlic, avocado
oil, chopped oregano, and mix until combined. Season with ground black pepper and ground sea salt.
3. Place the tomato mixture in an ovenproof baking dish.
4. Bake for 15 minutes until softened.
5. Mix in the deshelled prawn tails and lemon juice into the hot tomato mixture and top evenly with crumbled
ricotta.
6. Bake for a approximately about a further 15 minutes until the prawns are fully cooked.
Nutritional Value: Calories 306; Fat 11g; Carbohydrates 12g; Protein 39g