2 tbspolive oil2baby fennel bulbs, cut into thin wedges1Spanish onion, thinly sliced1garlic clove, finely chopped2 tspdried mint1 tspdried chilli flakes150 mldry white wine800 gmcanned chopped tomatoes or cherry tomatoesJuiceof 1 lemon, or to taste16medium uncooked prawns, peeled and cleaned60 gmGreek feta, coarsely crumbledFor drizzling:extra-virgin olive oilTo serve:coarsely torn mint and flat-leaf parsleyCrushed white beans800 gmcanned white beans, drained and rinsed150 mlchicken stock1garlic clove, finely chopped2 tbspextra-virgin olive oil
Preheat oven to 240C. Heat oil in a large frying pan over medium-high heat, add fennel, onion and garlic and sauté until just tender (2-3 minutes). Add mint and dill, cook until fragrant, add wine and boil until reduced by half (2-3 minutes). Add tomatoes, simmer to slightly thicken (1-2 minutes), add lemon juice and season to taste. Spread in a baking dish large enough to hold prawns in a single layer with a little space in between, press prawns into tomato mixture to half submerge, scatter feta over and drizzle with extra-virgin olive oil. Bake until prawns are cooked through (6-8 minutes). To serve, scatter with extra herbs.
Meanwhile, for crushed white beans (optional), bring ingredients (except oil) to the boil in a saucepan over medium-high heat. Strain off half the liquid and reserve. Add oil and process with a hand-held blender until coarsely crushed. Add a little of the reserved cooking liquid to thin to desired consistency, season to taste and serve warm with tomato-baked prawns.